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The shift from measuring cups to a scale for flour
I used to just scoop flour with a measuring cup for years, never thinking twice about it. Then about 4 months ago I tried making a batch of cinnamon rolls and they came out like hockey pucks. My sister told me it's because I was packing the flour too tight, so I got a $15 kitchen scale off Amazon. Now I weigh everything, especially flour, and it's crazy how much more consistent my bread and cookies turn out. The change happened when I realized that even the same cup scoop could vary by like 30-40 grams each time. I still use measuring spoons for small stuff like baking soda though. Has anyone else had a similar switch and noticed a big difference?
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phoenixb667d ago
Oh man, the "hockey puck" thing really got me because that's exactly what my banana bread used to turn into. I had the same issue where I'd scoop flour one way and it'd be way different the next time. Honestly, I thought the scale thing was just extra fussy kitchen stuff at first, but it really does make a difference. I still use measuring spoons for tiny amounts too, like salt or yeast, because I just can't be bothered to zero out the scale for a quarter teaspoon of something. What really sold me was when I tested it myself and saw how far off my "1 cup" really was, like you said it can be wild.
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john_murphy7d ago
Respectfully, I gotta disagree a bit on the scale thing being extra fussy. Once I started using one for flour, I actually found it faster than scooping and leveling, no more messing with the bag or knocking the cup. For tiny amounts like salt or yeast, I just use the tare button after my bowl and pour straight in, it takes two seconds and is way more accurate than a spoon could ever be. Have you ever tried doing it that way, or does the spoon method still feel quicker to you?
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