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everything actually important is already metric
(lemmy.world)
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this post was submitted on 02 Jun 2024
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The problem with converting a 1:1 ratio of ingredients measured by weight and a 1:1 ratio of ingredients measured by volume is density. Two different kinds of flour may pack differently and thus have different densities enough to effect the consistency of the dough. And with something like flour, a cup of sifted flour is less wheat and more air than a cup of scooped flour.
It's all about the ratio. The density does not matter as much as you seem to think. Plus there is a tolerance built in. Just think, you so carefully measure everything out with weight (did you get the weight exact?). Then you randomly toss a bunch of bench flour down when you kneed the dough. You have literally no clue as to how much weight of flour/semolina the dough picked up. So it really doesn't matter as much as you might think. Now your scale does make it easier for you. And that's fine, I have a kitchen scale and use it regularly myself. But I understand it doesn't matter as much as you seem to feel it does.
And again, those Italian Grandmothers are just eyeballin' everything anyway.