My aunt told me to always weigh my flour and I thought she was nuts

For years I just scooped flour straight from the bag with a cup measure. My aunt, who ran a bakery in Portland for 30 years, would not shut up about it. She said, 'You're packing in 30% more flour than the recipe needs, that's why your cakes are bricks.' I finally bought a $25 scale six months ago. The first loaf of sandwich bread I made with weighed ingredients was a total game changer. It was lighter, rose higher, and the crumb was perfect. I was so wrong and she was so right. It's the single best change I've made in my kitchen. Anyone else have a 'weigh your ingredients' success story, or am I the last one to figure this out?

2 comments

2 Comments

elliotjenkins1mo ago

Your aunt was spot on. A scale is a total game changer for baking. Just to add one small thing, the 30% extra figure she gave you might be a bit high for most people's scooping, but the point stands. Even a 10 or 15% difference completely throws off the balance of a recipe. It's wild how such a simple tool makes everything so much more reliable.

seth_craig851mo ago

Yeah, and a cheap kitchen scale fixes that whole guessing game.