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[quote=Anonymous][quote=Anonymous]You should get a recipe that uses weight as the measurement and not volume. A weight of a cup of flour changes as the flour settles. It is important to keep the ratio of fat and flour as shown in the recipe. With a double recipe it can really change the ratio if using volume. You can google your recipe and convert to oz or grams for everything. You will get consistent results. [/quote] I also prefer recipes that are by weight, but I don't see what the point of converting a volume-based recipe is, since you don't have any way of knowing what the weight of that volume was when the recipe author tested the recipe. [/quote]
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