bad example alex--any baker (as opposed to a cook or chef) will tell you
1--its much more accurate to measure flour for bread by weight, (rather than volume)
2--since flour can absorb moisture, (and the moisture make the flour heavier) you get better results if you make bread by weight (metric) than if you do it by volume.(cups or liters!)
i have (and have had for more than 20 years) a kitchen scale.
there are times when i cook by volume (imperial) but other times i cook (bake mostly) by weights-(mostly metric nowdays since my current kitchen scale has metric and imperial measures)
(there are other time, muffins, and quick breads, when i just wing it..and just add flour (till there is enough, and sugar, and fat the same way) and the results, after years of cooking are fine!)
its easier for me to work in imperial measurement, (i know them so well) but for baked goods, the results are more consistant if i work with metrics (and weigh out the flour rather than measuring out the flour!)
