alt Hacker NewsOne of the major problems with this theory is that "cup" doesn't have any standard definition - and measuring scoops marked as "1 cup" - can be anywhere (ignoring outliers) from 240, 236.6 or 227 ml. So - ignoring the fact that when you scoop flour - the same scooped "cup" can vary by as much as 10-15%, the cup itself may be off by 6%. And you are never quite sure which cup the original recipe maker was using.
This is why any half-ways sane baker works off a scale.
And? Recipes might end up needing 1/3 more total flour just depending on the season, why should I care about how accurate it is to some kitchen separated by geography, time, and ingredients? If it doesn't taste right/feel right/look right, you'll know, and then you fix it.