All baking recipe ingredients should be in weight, not volume.
All baking recipe ingredients should be in weight, not volume.
I'm tired of guessing which country the author is from when they use cup measurement and how densely they put flour in it.
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Not really unpopular. That said, while flour (kind of the backbone of most baking recipes) is prone to being inaccurate when measured by volume, there are a lot of ingredients which do not have this problem and are not as sensitive to being measured wrong. If a cookie recipe calls for a quarter cup of chocolate chips that's probably fine. I think a lot of people don't have a scale sensitive enough to measure a half gram of yeast, either.
Depending upon the country, salt and sugar can also have different textures and grain sizes that can cause complications. I say this as I convert my US family recipes here in Japan.
True. Also brown sugar can be packed. I just object to the idea that volumetric recipes are always bad. Especially outside of baking.