Saw a post saying you should always use a scale for bread, but my grandma's old cup method works fine

I read a whole thread where people said using cups instead of grams is a 'rookie mistake' that will ruin your loaf. My grandma in Galveston baked perfect sourdough for 40 years using just a set of metal cups, and her bread was amazing. I still use her method and get consistent results every Saturday. Is anyone else successful without switching to metric weights?

3 comments

3 Comments

the_cole2mo ago

My great aunt did the same with her biscuits.

the_jason2mo ago

I mean, I get what you're saying @the_cole, but my family always used a totally different method. We never used a rolling pin, just patted the dough out by hand. Maybe it's just me, but I think that kept them from getting tough.

butler.mark2mo ago

Wait, @the_jason, but doesn't hand-patting just make them too thick?