Overheard a baker say weigh ingredients don't use cups and it finally clicked

I was at a community baking class in Portland last month and this older guy told someone that measuring flour by volume is guessing at best. Said his breads were always hit or miss until he spent $15 on a kitchen scale. I went home and tried it with my chocolate chip cookies that night and the dough came out perfect every batch since. The cups vs grams debate is over for me now. Anyone else have a simple change that made that big a difference?

2 comments

2 Comments

patricianguyen1d agoMost Upvoted

oh man, that baker was spot on. i bought a scale two years ago because i was so tired of my cookies spreading into weird puddles or coming out like hockey pucks. the first time i weighed everything i literally stared at the bowl like wait, that's it? it feels like cheating how consistent everything turns out now. i tell everyone who bakes to just chuck their measuring cups in the back of the cabinet, seriously.

fiona_reed1d ago

I mean, the first time I weighed flour for my grandmother's banana bread recipe I almost cried because I'd been making it wrong for like ten years. Idk why we all cling to measuring cups so hard when a scale is literally twenty bucks and saves you from flat, sad cookies. The bowl method where you just tare everything in one container changed my whole approach too, no more washing a million dirty cups.