No, and this is a great reminder that any home cook who claims they cook by weight for precision and repeatability is full of it. It turns out that not all eggs are the same, not all flour had the same moisture, not all butter has the same amount of flavor, not all kitchens are at the same temperature.
I don’t know how many times I’ve seen someone in a video boast about measuring the flour by weight for their bread, only to add a completely unmeasured amount when flouring the working surface or their hands.
And there’s a reason most recipes use values that are straight conversions from volume rounded to a whole number. There’s a reason nobody says “the real trick to this recipe is the extra 10 grams of sugar”. Indeed, food preferences are largely based on our upbringings, so it’s no surprise that American tastes are built on recipes that can be measured in cups, tablespoons, etc.
I don’t know how many times I’ve seen someone in a video boast about measuring the flour by weight for their bread, only to add a completely unmeasured amount when flouring the working surface or their hands.
And there’s a reason most recipes use values that are straight conversions from volume rounded to a whole number. There’s a reason nobody says “the real trick to this recipe is the extra 10 grams of sugar”. Indeed, food preferences are largely based on our upbringings, so it’s no surprise that American tastes are built on recipes that can be measured in cups, tablespoons, etc.