Can't believe that KA is still writing articles with cups instead of weight. Rural New England here, and I use weight for everything, and I use metric besides. My cooking has become so much easier since I went to weights and metric. I grew up with the old-fashioned volumes and ounces and all that, and it took a bit if experimenting to see if I wanted to go metric, but I'm never looking back. The we get to loaf pan sizes. They are all so different. Where do you measure from? Is your pan 2", 2.25",2.75" deep? What we need is for all this 8-1/4x4-1/2" nonsense to go metric, and then tell us the VOLUME of the pan. Oh, I know that we all talk about 1 pound loaves and all that, but really it would be so much easier if we used volumes. Everywhere I look, I see the same questions and answers, and it is all because there is little standardization. There is a bread recipe on this site that calls for 3 C of flour, and when I click the weight button, it says 360 g. I use all KAF here, and I just went in and measured a cup of flour several times and ways. They all came out to pretty much 140 g per cup, not 120, as this website says. See why I have converted all my recipes to weight? KA should just bite the bullet and convert all the recipes to weight. It's no wonder that so many beginning bakers have so many questions. Of course, much of baking, I opine, comes down to experience. Knowing just when to add a bit more water or flour to get that right feel. But it all starts off with some values, and if I see a recipe that calls for 3 C of flour, and for me that means 420 g, not 360 g, I am not off to a good start.

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