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Why does nobody talk about how much flour weighs after it sits?
I was measuring flour for a big batch of cinnamon rolls last Saturday and my scale said 125 grams for a cup. Two weeks earlier the same cup was 115 grams. Turns out humidity can change flour weight by 10 or 15 percent depending on where you store it. I found this out from a King Arthur baking guide after my dough came out way too stiff. I keep my flour in a plastic bin under the counter, and apparently that traps moisture in summer. My rolls were bricks that time. Now I always weigh flour right before I start, not after I think I remember. Has anyone else noticed their recipes acting different just because the season changed?
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sean_johnson1622d ago
That flour humidity thing got me too, my cookies came out like hockey pucks last August.
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