When measuring dry ingredients(flour, sugar) which is better by volume or weight? For this recipe I measured the flour and sugar by weight and then went back to check the volume. There was a difference. When baking bread I always feel I can add a little moisture/flour to make the difference, but cakes I think of as exact measurements, with no room to play with the ingredients. So which way to go with cakes measure by weight or volume? I know that things like humidity can affect measurements, but aside from that which measuring meathod is a safer route? I'd love it if a KAF baker would 'weigh' in.... excuse the pun. Weighing in here - :) - we always use our scales. Anything under 1 tablespoon we measure, but over that - ALWAYS scales, it's the most accurate, easiest way to measure. PJH

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