I'll never understand why we haven't gone to metric, which the rest of the world uses.

I'm old enough to remember the metric conversion act of 1975 and have a Betty Crocker cookbook with "Learning the metric system" chapter with a chocolate chip cookie recipe.

I use Rose Levy Beranbaum weights of 125g = 1 cup of AP flour, 100g = 1 cup of cake flour, 200g = 1 cup of brown/dark/white sugar, etc.

It's far easier to upscale or downscale a recipe accurately using weighs.

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