I have an old cookbook with recipes I love, written by an old professor of mine at the UW, Called Gormet Grains. Highly recommend. Great recipes for both baking and cooking using whole grains. But, when I make the baking recipes using a scale and your recommended grams per cup, instead of measuring cups, now the recipes don’t come out well. How do I find out what weight was used in designing these recipes? Or, is there a standard weight I might be better off using?

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