this post was submitted on 13 May 2025
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That doesn't work anyway, since based on wheat variety, growing season, and grinding method, different flours have different information density.
They have an international prototype sack of flour in an old missile silo in Kansas. Ultimately that's what all the measurements are relative to
Computational biochemists are working with a crack team of mathematicians as we speak to develop an alternative standard which does not need a reference mass
I like to read bedtime stories to my wheat, so it learns more and has higher information density
I just plug mine into USB ports
Sounds like the culinary world would benefit from having a measurement system that accounts for these factors.
We usually just look at the protein values on the package xD