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The difference in my kitchen after I started using a scale instead of cups for baking was like night and day.
My bread went from a dense, sad brick to something I was actually proud to serve in about three weeks, all because my 'cup' of flour was a full 50 grams heavier than it should have been.
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colescott4mo ago
It's funny how many things in life are like that, where the right tool just cuts through all the guesswork.
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quinn6066mo ago
Right?? I had the same shock with brown sugar. My cookies were always weird until I started packing it into the scale.
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kelly.patricia6mo ago
My grandma's old cookbook actually says to pack brown sugar like you'd pack snow for a snowball. It makes a huge difference because loose sugar can be off by almost a quarter cup in a recipe. I never understood why my ginger snaps spread too thin until I read that tip. Now I press it firmly into the measuring cup every single time.
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elliot_mason626mo ago
Packing brown sugar tight is basically the only way to measure it by volume. The real trick is how you store it. If your sugar dries out, it won't pack right no matter how hard you press. I keep mine in a jar with a terra cotta disc soaked in water. My friend uses a slice of bread in the bag. Dry sugar just turns into dusty lumps that leave gaps in the cup.
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