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Reply to "Why do Americans use volumes instead of mass for baking/cooking?"
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[quote=Anonymous]I'm a frequent baker and I convert everything to grams and use a scale. It's much easier. Especially for wet ingredients. Fewer dishes, less hassle. Plus it's MUCH easier to multiply or divide a recipe. But a teaspoon is useful, although I just use my palm. It's difficult to weigh out a teaspoon of salt. Tip: I put the cups to grams conversion on the containers I use for flour, sugar, brown sugar etc. It's also always on the nutrition label, but not always in a convenient quantity. King Arthur's website has a very handy, searchable chart. I have noticed that more and more recipe sites and books include the mass measurement, which is helpful. [/quote]
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