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I used to sift flour straight from the bag until my sister in law caught me at Christmas
For about 8 months every cake and batch of cookies I made came out dense and kinda chewy, and I just blamed my oven and bought an oven thermometer like that would fix it. My sister in law was watching me bake at her place in Boise over Christmas and asked why I wasn't fluffing the flour before scooping it. Turns out I was packing like 30 percent extra flour into every cup, which is why my cookies spread into flat puddles and my cakes had the texture of a hockey puck. I tried the spoon and level thing the next weekend and the same chocolate chip recipe came out tall and soft for the first time ever. Then I weighed a cup of my old scoop method on her kitchen scale and it was 165 grams instead of 120, so the math finally made sense. Has anyone else had a recipe they blamed for a year that was actually just a measuring thing?
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