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Well, you’ve got all kinds of problems baking at altitude. You may need to make all kinds of adjustments to your recipes. So it feels to me like this is just on
by mdeck_ 6y ago
Well, you’ve got all kinds of problems baking at altitude. You may need to make all kinds of adjustments to your recipes. So it feels to me like this is just one of a dozen issues you’ll have.
But yes, I did not mean to endorse measuring by volume—only that you can avoid much of the problem if you follow proper measuring technique. As I noted in my post, I personally use weights when baking.
As for the historical justification for using volumetric recipes: you’re probably overthinking it if you’re connecting it to geography, and especially if you’re connecting it to altitude. More likely the reason would just be that volumetric measuring was easier and cheaper to reproduce until quite recently. Scales can be expensive, can break, etc. Cups are cheap and durable.
- NaOH 6y agoCertainly, the historic justification for volumetric measuring is likely what you say, that scales were not a thing for most anyone to have until recently. My point was just that recipes used across generations in a family weren't back then (compared to nowadays) likely subject to geographic changes because people were much less likely to move far. I've got nuclear family members on both US coasts and I'm in a landlocked state. That kind of intra-family dispersal is much more common today.
- mdeck_ 6y agoFair enough—I think we’re agreed, then! :)