Thank you for this post. Whenever a recipe gives me weights, I use my scale. Even where I think I can get the measurements accurate enough for it to turn out well, I love how doing it this way reduces cleanup (especially on sticky ingredients like honey or molasses.) And it makes substitutions easier in some cases to do it by weight. I've always hesitated though on trying to convert baking recipes that are written with volume measurements into weight measurements because I don't really know how accurate the recipe writer's volume measurements were to begin with (if that makes sense.) Sometimes recipe books will indicate their measuring technique, but often not. Maybe the thing to do is to make that type of recipe the usual way, measuring the ingredients out by volume, but weigh them as well, and make a note of the weights and then if the recipe comes out right that time, you have the weights to make it again successfully another time. Seems like a good option for recipes you've made before by volume. hmmm. Thank you for the ingredient weight chart. Didn't know you had that. I'll definitely give that a try. With it, you could go the other way and use the chart to convert a recipe from volume to weight. If the recipe author weighs ingredients like KAF, then it should work. Either way, you need to be willing to experiment a little to convert from volume to weight but with a favorite recipe, it might be worth the trouble.

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