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Warning: My casual flour scoop method turned bread into a brick
I used to think weighing flour was for fussy bakers and my scoop-and-shake method worked just fine. My loaves came out okay, so I stuck with it. Then I tried a recipe that insisted on grams, but I blew it off and scooped as usual. The dough felt stiff when I mixed it, but I baked it anyway. What came out was a solid, sad lump that didn't rise at all. You could knock on it and hear a thud. I had to toss the whole thing. Now I use a scale without question, and that rock-hard loaf is why.
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drew_stone467mo ago
My grandma taught me to scoop flour then level it with a knife back in the 80s, and I've never made a brick. The real trick is fluffing the flour in the bag first so it isn't packed down. It sounds like @riley_park37 and the OP might just need more time to get a feel for the dough texture instead of blaming the scoop. A scale is just one tool, but it isn't magic. Good bread comes from practice, not just perfect grams.
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riley_park377mo ago
Learned my lesson after my kids called my dense muffins hockey pucks from over-measuring flour.
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ryanf667mo ago
Actually, a scale is pretty close to magic for baking (it takes the guesswork out for good). You can fluff and level all day, but two people will still get different amounts. Once you weigh your flour, you just won't go back.
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