Measurements in Baking
Posted 09 November 2006 - 01:20 PM
I just wanted to know how you measure dry ingredients when you bake. It has become more common to use weights (and is my personal preference), but I don't see many baking and pastry cookbooks published with weight measurements. When you are testing recipes, do you weigh dry ingredients, use the dip-and-sweep method, or use the fluff-and-spoon method? I find it difficult to get consistent results unless I weigh things. What are your thoughts on this? Thanks.
Posted 10 November 2006 - 04:07 PM
I measure dry ingredients with the dip-and-sweep method. I fluff my flour, dip in the measuring cup, then lightly sweep it level with a straight edge.