Reply to Why do Americans use volumes instead of mass for baking/cooking?

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[quote=Anonymous]Let's suppose I am doing fine baking (for most other things it DOES NOT MATTER). Say I use a scale (hey, in a lot of cases I don't bother with a measuring cup either). Ok, the flour or sugar or whatever is going to have a different percentage of actual, you know, flour (or sugar) depending on humidity, no? So it the exactness is that big a deal how is this an advantage? I should probably check the elevation as well, because, you know. And the barometric pressure. And calibrate the oven temp. Probably keep a temp probe in the ingredients as well. Like what a chemist does. And if a souffle maybe I should have a seismometer, or have someone posted along the train tracks a few blocks from me to stop the engines.

Generally speaking, 2 c of sugar is a pound. 2 c of water or milk is a pound. 2 c of butter is a pound. 
Am I going to weigh 1/2 tsp salt? Hell no. 
I have a very small kitchen so every utensil has to be assigned a location and be justified. (I used to have a small spring scale for postage. Got damaged or lost somehow, I forget. I was fond of it and have never been able to convince myself to buy a digital so I use the 5 sheets of paper for an ounce rule or weigh at the PO, which is close by anyway.

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