Loading…
26
TIL that measuring flour by volume instead of weight is a total disaster
I was at a friend's place last week helping her bake cookies, and she scooped her flour straight from the bag with the measuring cup. The dough came out way too dry, and she blamed the recipe. I brought my kitchen scale over the next day, weighed out 120 grams per cup like I always do, and the cookies turned out perfect. Has anyone else had a baking fail that was just about how you measured the flour?
3 comments
Log in to join the discussion
Log In3 Comments
maxl934mo ago
I used to be a total "just scoop it" person and never really got why people made such a big deal about weighing flour. Then I made a batch of bread that came out like a brick and my kitchen scale got me perfect results the next time. Now I keep that scale right next to my canisters, it makes a way bigger difference than I ever would've guessed.
7
charles8364mo ago
My friend Diane had the same experience, @maxl93. She used to just scoop flour for her chocolate chip cookies, and they were always hit or miss until she finally bought a scale.
7
keith2744mo ago
Oh man, same thing happened to me with pizza dough. First time I just scooped and packed it all casual, ended up with this dense, chewy mess that was basically a frisbee. Weighed it out the next batch and it came out light and airy, total game changer. One thing nobody mentions is you gotta level off your measuring cups even if you do scoop, but a scale just skips all that hassle. Plus it makes scaling recipes way easier, like if you want to double a bread recipe you just multiply the grams instead of trying to figure out half a cup plus a tablespoon.
6