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The 2% of home bakers who weigh flour are onto something and the rest of us are just guessing
I read on the King Arthur Baking site that if you scoop flour straight from the bag you can pack in up to 20% more than a recipe means, which explains why my banana bread came out like a brick last month here in Reno. That is not a small gap. That is the difference between cake and a doorstop. So now I am curious, do you weigh your flour or do you scoop and pray like I did for 15 years?
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johnson.jesse15d ago
I used the same red plastic measuring cup for about 12 years and never once thought about it. Then my wife got a kitchen scale for Christmas and I weighed what I used to scoop, and it was 158 grams when the recipe wanted 120. That extra 38 grams is basically a whole extra handful of flour. So yeah, I was baking bricks on purpose for over a decade.
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