I'm not going to make this a big thing again (although I suppose I already have), but I feel that since I'm doing this for the second time in a month I might as well make note of it.
Here's the long and short of it: I'm changing what I consider the standard weight of Golden Yellow Sugar (or Light Brown) from 240g per cup (packed) to 220g. Why should you care? Well if you're a normal person you probably won't, I however, am insane.
Earlier this week it started to really bug me again (I'm not sure why). I searched and searched (not the first time) and I could not find anyone to back up the values I currently use (even though I knew when I made the decision that no one agreed). Scientifically they shouldn't weigh the same. Dark brown sugar has more molasses than light, as such one crystal should weigh more. When I reread how I justified it the first time what I wrote really doesn't make sense.
Now, realistically this shouldn't bother me as much as it does. With baking no one really agrees on what weighs what and honestly we're talking about a 1 ½ tablespoon difference, not much at all. Still, don't you think that by now some type of Pastry Consortium should have come together and created standard measurements? It would only seem to make sense, but what do I know :)? (Not the weight of sugar that's for sure.)
Anyways, I am going to go through the process of updating the old recipes, and I really hope I never write another one of these. Granted, when you're dealing with someone such as myself who is obviously mentally unstable, you just never know :).