Measuring Flour Confessions?

[kima]

I am just wondering if you all measure flour in the prescribed CL way? I have to admit that I don't- and rarely have a problem9at least I don't think so!) I keep my flour in the bag it comes in and just scoop the flour in shake it gently and the n use it!! CL seems to be quite adamant on the spooning it in and then levelling it off with a knife technique. I have no doubt it is the best way- my high school home ec teachers did that too and they were all very particular. I just wonder if I am the only rebel. I know there are some master bakers on this BB so would love to hear your opinions.Thanks!!

[laughsandlaughs]

I'm not that careful, but I do "fluff" the flour before I scoop and I scoop with a light hand. I do do the spooning thing when making biscuits or something that really depends on the exact right amount of flour. And I do level off with the knife. http://www.cookinglight.com/bbs/smile.gif

[Leonard]

I have been an avid baker for several years. I was taught to lightly spoon the flour in a dry measuring cup and level off with a knife. This is how I have always done it. I do think dipping the measuring cup in a canister or bag of flour with yield slightly more than you want. I think the CL method does result in a lighter product and your flour goes a longer way.

[Leonard]

I have been an avid baker for several years. I was taught to lightly spoon the flour in a dry measuring cup and level off with a knife. This is how I have always done it. I do think dipping the measuring cup in a canister or bag of flour will yield slightly more than you want. I think the CL method does result in a lighter product and your flour goes a longer way.

[MrsReber]

I measure my flour by the book- lightly spoon in and level. I notice that it makes lighter products, too. I didn't always measure this way and alot of my breads would come out "heavy", they wouldn't rise as well or they would take extra time to bake in the middle. I now only measure by the CL prescribed method.

[AD]

You are all going about it the wrong way. The BEST and MOST CONSISTENT thing to do is to use a kitchen scale. I prefer the digital models. I just put a bowl on the scale, turn it on to zero, and spoon in 125 grams (about 4 1/2 ounces) for each cup and divide for fractions of cups. I also do it with brown sugar and anything else that can change density or shape in a measuring cup. I always get the same accurate and perfect result each time.

[sneezles]

Have always spooned and leveled. My kitchen scale seems to go wacky with flourescent lights and I can measure the same flour three times and never get the same weight. It wasn't cheap either, $40. So I use it for measuring an unknown food for serving portion.

[Laura B]

I use the spoon and level method unless the recipe specifically calls for a different method (sometimes they do). Also, I would tend to agree that a kitchen scale may be the MOST reliable way to measure, but I doubt most people have kitchen scales. I don't. I think it is WAY out of line to announce that we are all doing something the wrong way when our method is the most common and a perfectly acceptable way of doing it.

[Vanessa]

I think the scooping might give you more amount of flour than requested. I changed to the CL method and I have consistently good baking results.

[BethR]

I also spoon and level and get good results. I know weighing is the way professional bakers measure their ingredients, but non-commercial recipes all give volumes, not weights. I have a kitchen scale, but I don't have the densities of different kinds of flour and sugar, and computing weights of ingredients for every recipe I try is not worth the effort to me.

And AD, you might want to add a smile or wink icon if you're kidding around on the board (I hope you were -- I love the fact that posters on this board are without fail very supportive of one another).

Beth

[This message has been edited by BethR (edited 01-22-2001).]

[katygirl]

I have to admit, I used to be a "scooper" but after my mom and took a baking class sponsered by king Arthur Flour I have been spooning it ever since. They really drilled it into your heads to spoon it in.

[kima]

Thankyou so much for all your opinions. I feel terrible that I have been measuring flour in such a sloppy manner. I am definately switching to the CL method. My baking is quite good now but if it can be even better that's great!! Thanks again!!

[RunnerKim]

I too used to just scoop it out but I figured if CL took the space (i.e., money) to keep reprinting those spooning instructions it must be important! I now have scoops in all my flour bags/containers to make it easier. I do also use my kitchen scale to weigh flour. I've been on a mission to make the "perfect" French bread (following Crust & Crumb bread book).

Kim

[tovie]

Originally posted by kima:
Thankyou so much for all your opinions. I feel terrible that I have been measuring flour in such a sloppy manner. I am definately switching to the CL method. My baking is quite good now but if it can be even better that's great!! Thanks again!!

Well, I'm feeling slightly outnumbered (bg) but I'll come forward and confess to scooping too if it'll make you feel a little better (g). I've always scooped and I almost never bother with teaspoons or Tablespoons to measure stuff either.

This is kind of an interesting thread, as I've gotten grief from lots of people for not measuring, but it's because when they ask for a recipe of something I've made, they're disappointed when they make it and it doesn't taste the same as mine. And now I'm going to have to go around and ask all my friends if they scoop or measure... (bg)

Tovie

[robinf]

This is a sort of related question. I understand completely why you wouldn't measure dry ingredients using a liquid measuring cup - but is there any reason to not use a dry measure for liquids? Is a cup a cup?

I am not a baker and hardly ever measure ingredients exactly when cooking but this is something I've always been curious about.

Thx!

[sneezles]

robin
with a liquid measure cup you can actually make it to the bowl with the full cup of water (notice the cup is larger than 1 or 2 cups, allowing for traveling & spillage). When I measure for tsp or tbs of liquid, I hold the spoon over a small bowl so if I spill on the way from the faucet I end up with it all there instead of on me or the floor. http://www.cookinglight.com/bbs/wink.gif

[AD]

I never meant any offense. Sorry! I was just offering a suggestion and alternative method. You are not all "wrong," just not as precise. I'm not exavtly sure how the smiles work.

[BethR]

Originally posted by AD:
I never meant any offense. Sorry! I was just offering a suggestion and alternative method. You are not all "wrong," just not as precise. I'm not exavtly sure how the smiles work.

AD, next time you're typing in a post, look to the left of where you're typing in text. There's a link that says "Smiles Legend". Click on that, and it will show what to type to have various faces appear. The two I like the best are the colon followed by a right parenthesis -- this will produce a smile: http://www.cookinglight.com/bbs/smile.gif and the semi-colon and right paren for a wink: http://www.cookinglight.com/bbs/wink.gif

Beth

[HARRYET]

well i guess i'll have to confess, i just scoop my flour using the measuring cup called for. I have never had a problem and always get complements on my baking. I probably should scoop lightly and level, like i was taught in home-ec, i actually am teaching my kids to do it the CL way, but as for me, old habits are hard to break http://www.cookinglight.com/bbs/wink.gif

Ann

[HARRYET]

sorry about the double post, computer gremlins!

[This message has been edited by HARRYET (edited 01-22-2001).]

[Laura]

For me it depends on the recipe. If I am baking bread, cookies, etc. I definitely spoon and level. On the other hand, I made the maple walnut apple crisp tonight and just scooped the flour in there. It tasted fine, and I figured if I got extra it would just soak up the apple juice.

[donleyk]

I had ruined enough recipes so I always spoon and level now. I'd rather have to throw in a little more flour than try to fix a dry product. http://www.cookinglight.com/bbs/smile.gif

[luv2cook]

Yeah, I scoop, too but I don't think I'll ever master baking! Thank god I can cook.

[alice*]

I have always been one for just pouring in the flour until there is enough with breads. I find the amount varys SO much that I have given up measuring. With cookies, etc, I have always been a scooper (horrors). Things seem to turn out fine, but maybe I'll try the CL method and see if I have amazing results...

[Lynn B]

I must confess... (I'm not proud of it... but... http://www.cookinglight.com/bbs/smile.gif )... I used to be a Scooper! But now I am a Spooner! Converted by CL, and have much better goodies to show for it!!! There REALLY is a difference!
Lynn