I used to measure flour by scooping it right from the bag

For years, my cakes were just a bit too dense and I could not figure out why. A baker in my class in Phoenix finally told me to spoon the flour into the cup and level it off, which I started doing about six months ago. It uses less flour than my old packing method, and my layer cakes are so much lighter now. Why did no one ever teach me this simple trick before?

3 comments

3 Comments

paul3461mo ago

Man, I was the exact same way for the longest time. I just dug the cup right in and packed it down, you know? My cornbread always came out like a brick. Seeing how much less flour actually goes in when you spoon and level was a real eye opener. It's one of those little things that makes a huge difference but nobody really talks about.

perez.patricia24d agoMost Upvoted

Start by spooning then leveling off with a knife for consistent results.

samwalker1mo ago

Guess I've been doing it wrong my whole life then. I just scoop it out and my stuff turns out fine, maybe a little heavy but it's still cake. Seems like a lot of extra work for something you're just going to eat anyway. Paul346's cornbread brick sounds like a bigger problem than my slightly dense muffins. If the recipe works, who cares how the flour gets in the cup?