How can you use this guide to prepare half or a third of a recipe?
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As a Canadian, I convert my American recipes to grams and then divide them. It’s a hassle, but it’s much better than dealing with fractions of cups of butter.
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I’m an American who has used weight-based ingredients for my baking for over 8 years, and I still don’t understand why the US hasn’t adopted the simplicity of the metric system. Shaking my head.
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Even without the metric system, weighing ingredients is still easier. I’d much prefer a recipe that calls for 0.37 lbs of flour or 14 oz of sugar. I don’t understand why we use volume measurements for baking ingredients here.
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I agree, it’s just like science class. Use weight/mass for solids and volume for liquids. It’s baffling to see flour measured in cups or similar measurements.