“It’s not a problem for me so I struggle to see why it’s a problem for anybody else”.

The lack of empathy throughout your comments here is staggering.

I’m a fantastic baker. I can bake a much better cake than my grandma ever could, but I can’t bake the cake I had in my childhood without a box. “Just but two” is nonsense dumb advice.

> I get the nostalgic aspect.

While you may understand the nostalgic aspect from a logical level, I don't think you understand it beyond that. This next line:

> But it's not like there aren't a zillion from-scratch brownie recipes to choose from.

To me anyways really indicates that. I know there are a zillion from-scratch recipes online and in books and in other media. That isn't the point.

> If throwing away some extra premix destroys the pleasure, then that's a low bar.

Once again, I think you are totally missing the point. I think this captures why it's a big deal: https://www.youtube.com/watch?v=3D8TEJtQRhw Betty Crocker is effectively doing that.

Without understanding it at more of emotional level, I can see why this doesn't resonate with you. Unfortunately, that also means it is unlikely that you will able to understand why it is a big deal and why other folks are arguing with you the way they are.

You're already reliant on corporations for your family recipes.

People ITT are so quick to get all Richard Stallman on their grandmothers for having the gall to use a pre-measured can of Cream of Mushroom soup in their casserole recipe.

Standard flour? Which standard?

There are a lot of different kinds of flour. At most well stocked grocers in North America you will find pastry flour, all purpose flour, bread flour, organic flour, self rising flour, etc. That’s just the white wheat flour that you could use to make a cake. Don’t forget that whole wheat and different varietals of wheat exist. If you make cake with bread flour it is going to be very different from one made with pastry flour. There is no such thing as “standard flour”. Hell, even the mill that you use to grind the wheat berry can drastically change the nature of your flour.

That’s the whole point of this article. That what you think of as a standard might not be a standard forever, or it might not be a standard at all.

Eh? We eat almost no flour on a daily basis. We might eat cake every few months.

"Standard" is not standard at all.

I think you're being extremely judgmental and making a lot of assumptions.

I didn't see any "helpless" in the article. I see someone who doesn't want to spend twice the money for no good reason, and then have leftover ingredients they don't have any other use for.

It's sad that you seem unable to sympathize with someone else's inconvenience and chose to diminish them instead.

When standard ingredient sizes change, that have remained unchanged for decades, and lots of recipes are scaled to match them precisely, you... choose to call people helpless, rather than call it out as corporate greed?

It's actually constructive, not "helpless", to stop buying the product, because if enough people do that, the company gets the message and brings back the old size.

It's time to log off lil bro