Italians typically measure ingredients by weight, in grams. Specifically when making careful measurements (tapioca, for example) it’s imperative to have accurate amounts.
If you use too much, your entire cake will become like glue. Measuring out 20 grams is much easier than 7/10th of an ounce. Besides, the only numbers you need to know for the metric system are 10, 100 and 1,000.
Oh, and did I mention that every country in the world uses it, besides the U.S.? And since this blog is read by people from all sorts of places, I like to keep it simple.
A digital scale is the most precise tool to measure. Baking without one is quite impossible.
MEASURING LIQUIDS: For convenience, I often measure liquids in grams too. Simply pour them into a bowl on your scale and you’re ready to bake!
CAUTION: If you do decide to convert the measurements from grams to ounces or cups, you can use this website.
Since every ingredient has a unique conversion ratio, be sure to enter the specific food you’re trying to convert in the form. 100 gr of almonds has a different volume that 100 gr of almond flour!
I hope this little guide on why I prefer to measure in grams was useful. Happy baking and let me know if you have any questions!