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Watched a baker in Boise weigh her flour and it fixed my flat loaves
I was at a small baking class in Boise two months ago and the instructor scooped flour straight into a scale instead of the cup, and her dough looked nothing like mine. Turns out I was packing in about 30 extra grams per cup, so now I weigh everything and my loaves finally rise. Do most of you weigh your flour or still go by cups?
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