Why 150 Grams of Flour Per Cup? 

Remember also how many recipes had + 2 tbs or + 1 tsp alongside a cup? I noticed as time went on, they dropped this extra amount on many recipes. My favorite is the comma. One cup chopped nuts versus one cup nuts, chopped. That one would throw me off when I first started out.

@@Jacksonsjob absolutely! And most people learning to cook don't understand why its written that way. The weighing eliminates any confusion. I didn't think weighing was all that important, because I understood the way recipes were written and why it mattered. But now that there are so many options for measuring and coming from so many different countries there is no reliable standard for volume measurements. Back in the 60s & 70s you only had a choice of 2 or 3 companies to buy measuring cups and they were pretty darn identical in volume. Not anymore!

What’s sad is I am gifted measuring cups all the time. I have six sets currently. Not one of them measures the same. They are all off slightly. I use them to scoop things into the bowl instead. And what makes matters worse is many bloggers will write a recipe using measuring cups measuring like I showed and give the standardized grams. When you start reading comments, people following the grams often have issues with the recipe. I test each recipe with both US cups and weighted measurements to make sure they are comparable and more importantly, edible. 🤣😆😂

When it comes to baking bread, that's when I really recommend weighing the ingredients. Cookies and cakes can handle a little wiggle room, but some of the breads out there, you can easily go from light and airy to a brick. :D

You are very welcome! American bakers will often give the industry standards for metric instead of actually weighing out how individually scoop ingredients into measuring cups and it’s not uncommon for those weights to be off considerably.

Those cookies sound really good. Almost like a fancier version of shortbread with that brown sugar. There is a recipe in my families ancient cookbook similar to that and they simply called them “drop cookies.” I’ll have to try out your recipe. Thanks for sharing, Ladytron!

I just realized I posted this comment on the wrong video 😅. But thank you for being so gracious about it. I made the 150 year old, 3 ingredient cookies I saw on reddit, but the recipe was weight based (rightfully so) and in metric/Celsius, so I decided to Americanize it. I looked up the proper way to convert the measurements and watched your video to help me convert the flour more accurately and understand why weighing is important.

No worries at all, ladytron! I got to get a fabulous 150 year old recipe thanks to your little misstep. Perhaps I was meant to see it. 😂 I’m glad my video helped you. Metric is definitely superior when it is written that way. You do have to be careful with weighing some American recipes today as opposed to using volume measurements (cups) as they are giving metric weights based off an industry standard and not actually weighing out how they personally scoop out their flour when creating recipes. So when in doubt, just ask them how they came up with the metric amounts before going that route. Otherwise, you may run into the same issue I have in the past and find weighing out ingredients ruins the whole recipe.

The good news is I have tested all of my recipes to ensure you can make them with either method and get similar results. So you can take your time deciding which method is best for you. 😬👩🏼‍🍳😊

I pretend I’m overseas in a little quaint village somewhere. 🤣👩🏼‍🍳🧁😊

@@Jacksonsjob lol

😬🤣

If you are using any of my recipes, 150g is always going to be correct as that is how I scoop out flour. I write my recipes by weight always, but I test the recipe both ways several times and have friends test recipes as well. Most people that I had scoop flour for me does the same method of scooping and leveling. They all averaged 150 grams per scoop within just a gram or two. To get the number of grams listed on most bags, the flour has to be fluffed up or sifted several times first. This doesn’t cause an issue for most Americans as they follow the cup measurements, but when people that use the metric system try to repeat a recipe, it often fails for them due to the author of the recipe relying on the industry standards for conversions and not actually weighing it out for themselves. Hope that helps.