The fact that although every chef and pastry chef uses weight measurement, their cookbooks are invariably in volume measurements. Many even have the audacity to say that weight measurements are the best way to measure… and then provide neither weight measurements for their recipes nor conversion charts for ingredients from volume to weight.
I can understand that not everyone wants to deal with buying and using a scale (although they last forever, are soooo easy to use, and cause less dishes to wash), but the least that normally-scale-using recipe authors can do is to provide recipes in both volume and weight. I’m getting tired of converting–and am suspicious that they use different weight equivalents for their volumes. One of these days, I’ll post my inflammatory treatise about the kinetics of flour and volume measurement (others have written them, too), but for now I’ll just say that, under this system, for instance, I don’t think that any cookbook-user ever measures the exact same amount of flour for a recipe as another person does–even those who try to convert it to weight. That’s jacked.
In related news, I’ve had to research quite a few recipes to make in class in the past week, and I’ve found so many recipes that I want to use, but I just don’t know how much certain things weigh; without that, I can’t convert it and use it. So, rather than looking for recipes that I really want to make, I have to scour for convertible recipes. And even when I find one, converting the recipe to weight, adjusting it to our desired yield (which has been 24 4-oz most often for rolls), and then calculating baker’s percentage makes me feel like I’m doing my taxes every single time.