Schofield, Mary Anne. Cooking by the book: food in literature and culture. Bowling Green, OH: Bowling Green State University Popular Press. s. 8. ISBN0-87972-443-9. Besøkt 20. april 2011. «An example is Lydia M. Child. The Frugal Housewife provides recipes of the "butter the size of a walnut, a good handful of sugar, bake until done" variety along with....»
Scott, Alan; Daniel Wing. The Bread Builders: Hearth Loaves and Masonry Ovens. Chelsea Green Publishing Company. s. 30. ISBN1-890132-05-5. Besøkt 15. desember 2010. «Weight is more convenient and accurate than volume for measuring ingredients and is universally used in bakeries. Electronic scales can be set back to zero after each ingredient is added....»
Griffin, Mary Annarose; Gisslen, Wayne. Professional baking (Fourth utg.). New York: John Wiley. s. 6. ISBN0-471-46427-9. Besøkt 15. desember 2010. «Volume measure is often used when scaling water for small or medium-sized batches of bread. Results are generally good. However, whenever accuracy is critical, it is better to weigh.»
