This seems like a no-brainer to me now, but it wasn’t always. Maybe you measure your flour this way already, maybe you don’t. This post is for those of you who don’t.
Baking is a science, as we are all aware. Ingredients combined in the correct proportion have excellent results but if you change the proportions, sometimes even just a little, things don’t turn out as we would like. I know, I’ve had plenty of baking disasters.
Probably one of the easiest ingredients to flub up on is flour and it all comes down to how you measure it. Flour settles and compacts while it sits, so when you dip your measuring cup in and scoop it straight from the container you’re actually adding anywhere from 10 to 25 percent more flour than you intended. Too much flour and the end product will come out tough and dry.
So here’s what I do: First I like to take a spoon and fluff up the flour just a little. Then I use the spoon to, somewhat gently, scoop up the flour.
You can also sift some flour first into a bowl and then use a spoon to scoop it into a measuring cup. That would be extra thorough of you.The best way to ensure that you’re using the correct amounts for each ingredient is to use a scale and measure everything by weight (and measuring grams rather than ounces will be even more exact). I have a scale that I love and use wherever possible. Believe me, it makes a world of difference. But many recipes don’t give weight amounts and so this is my trusty back up when I don’t want to do math and make my brain hurt.
Next time you bake, give this method a try.
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