Why You Should Weigh Your Flour
Scoop a cup of flour ten times and you will get ten different weights, sometimes off by fifty percent. That variance is why a cake recipe can work beautifully one day and turn out dense the next. Volume measures lie; a scale tells the truth.
Switching to weight is the single biggest leap an aspiring baker can make. Most good recipes now list grams, and a basic digital scale costs less than a cake pan. Tare the bowl, pour to the number, and your results turn boringly consistent in the best way.
Once you weigh, you can scale recipes up or down with simple math, halve a loaf without guesswork, and trust that your second bake will match your first. Precision is not fussiness in baking; it is the whole game.