辛迪通过Twitter问，

布莱恩（Brian），我喜欢做饭，喜欢烘焙背后的科学。为什么测量面粉有那么多差异？我认为是专家的人以不同的方式衡量/称重面粉。我更喜欢wt。，但专家甚至不同意这一点。

@cindy416
辛迪·华莱士

嗨，辛迪，

Unquestionably, the测量面粉的最佳方法是体重，而不是体积。它每次都会为您提供更可预测的结果，并且实际上可以衡量您想要的东西，这是：我使用多少面粉？如果您使用音量测量，则只能确定面粉在测量杯中所占用的空间。这类似于您使用的面粉数量，但是差异肯定会导致您麻烦。

Even I, who believe that weight is unquestionably better than volume, have given recipes with volume for the flour measurement. Essentially, when I do that, it’s because I am being lazy. It takes a little more effort to measure out flour by weight than by volume, because with a measuring cup you could conceivably manage it in two strokes: one to scoop the flour, the other to sweep off the excess. Whereas with weight, you have to keep pouring in flour until it hits the proper amount, and if your scale isn’t quick enough, you might overshoot your mark. These aren’t terribly difficult trials to get through, but they take a tiny bit more effort. So I’ll admit: sometimes I am lazy.

懒惰的厨师振作起来
现在，如果您知道自己在做什么，并且至少对所制作的食物类型熟悉，那么您可以懒惰。人们谈论烘焙比其他类型的烹饪更科学的，需要精确的测量等等，但这并非严格。所有成分都有变化和公差，并且完全无法控制的事物清单。湿度，气压压力，面粉中谷蛋白与麦醇蛋白的精确比例等等。如果所有这些都必须完全控制，我们将永远不会烘烤。我们需要做的是足够近，并知道如果出现问题，如何以及何时纠正它。

为什么体重很重要
The difficulty with volume measurements for flour is that they can vary so much more than weight measurements. For any given cup of flour, you could have roughly 30% more or less flour than you expect. It’s a huge amount, and if you’re making something new, you wouldn’t know if you have too much or too little or what. That will make everything else about the recipe much more difficult to control.

Factors that cause variations in volume measurements include how you collect the flour and how the flour was before it was collected. If you keep your flour in a clear plastic container like I do, you can look at how much flour is in there to start with, then shake it up and check again. Chances are, it’s going to look like you have quite a bit more flour than you did before. For scooping, there are two major schools of thought: the scoop and sweep, or the spoon. If the recipe that you’re following was done by a spooner, and you are a scoop and sweeper, you’re not going to end up with the right amount of flour.

Some people describe their measurement method along with their recipe, so you can do a better job with the volume measurements. And if this is a family recipe, and you were taught how to do it by a family member, you probably know the proper method for that recipe.

关于体重测量的伟大之处在于，您将我们在过去三段中讨论的所有歧义放弃。重量是重量，加上或减去量表的分辨率。确实并不难，这会使您的生活更轻松。

Know the Formula
You know how people say that you can’t really double recipes for baked goods? That’s not entirely true. You can double them, if you weigh your ingredients. Usually you run into troubles doubling a recipe with the volume measurement because all of the error from the main recipe, which was small enough to not bother the recipe all that much, is suddenly doubled as well, and now that causes you trouble.

当然，如果您有一个需要进行音量测量的食谱并且没有权重，那么您该怎么办？理想情况下，将会有一个转换因素，但是正如我们已经讨论的那样，这将在很大程度上取决于如何制定食谱措施的人。但是一切都没有丢失。

大多数食谱都是基于原型的。有一个理想的松饼配方和方法所有松饼都是基于.与蛋糕一样，酵母面包，蛋奶酥等。如果您担心成分的重量，则可以转到原型并从那里推断。现在，某些食谱与原型有意变化，以便它们可以变得更加狂热或蓬松或其他东西，在这种情况下，您可能必须进行一些实验。由于该食谱显然不如本应（通过卷测量以及所有内容）那么好，因此无论如何您都可能必须进行实验。

为了对各种商品的大师公式进行良好的审查，我推荐迈克尔·鲁尔曼（Michael Ruhlman）的出色书/应用Ratio. For similar, but more in-depth sorts of looks into food, you might try a book on professional pastry recipes, which tend to be in baker’s percentages and done by weight. For artisan bread recipes with weights, the always-thorough Peter Reinhart has a number of books to work from.