Why is weight versus measure so important in baking uniformly perfect products again and again?
Let's use the example of a recipe calling for 1 cup/250 ml of vegetable shortening. Many varieties of shortening use air infusion to increase volume. Using the measure formula, your end result will include less fat and result in a tougher, dryer, heavier, and less delicious product.
The same is true with compacted flour, baking powder, baking soda, sugar, and so on. These will contain more volume, than by weight, creating issues with proper rising, salty flavour, and inhibiting proper reaction with other ingredients.
A cup of chopped fruit or vegetables, may contain more air spaces, than by weight, and result in less moisture/steam required during the baking process.
I could go on and on, but all recipes in this blog are based on the dry measure by weight process to ensure perfect results.
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