Measuring Flour

[PAMMELA]

Ok - I'm so NOT a baker! As I was making the eyeballs for a party last weekend, I was saying to myself, why am I doing this? I think I came to the conclusion I just don't really like all the exact measuring that has to be done. Then I read this in an article on the CL board:

Make sure that you're not scooping your flour. Follow our directions to lightly spoon the flour into a dry measuring cup, and then level off the excess with a knife. If you scoop, you can get up to twice as much flour as intended.

:eek: Yikes!!! I always scoop!! No wonder all my stuff seems to need more wetness!! Is this true???

[Canice]

Let's just say there's a reason bakers use weight, not volume.

[Robyn1007]

Yep, it's true. When you scoop in you compact the flour and then get more into the cup than you would if you lightly spoon in. I find my baked goods are much better now that I've learned to chill and take the time with spoon the flour. ;)

[HealthyinMN]

Well, it really depends on where you are getting the recipe from. Most newer cookbooks will tell you somewhere how their measure their flour - some swear by the scoop/sweep (like CI) and some prefer the fluff then spoon (like KAF). The weights can be very different if the recipe calls for a lot of flour. In general - when one is scooping the average weight is around 5oz, when you fluff/spoon the weight is around 4 to 4 1/4 oz.

[sneezles]

Well, I do weigh but have done the dry measure using a whisk first and then spooning. When baking in large quantities it's easier to weigh as I have a tendency to lose count! :p

[zwieback]

I always scoop and sweep and have never had a problem. I'm curious now, though. Maybe I'll try the spoon method next time I bake something.

[armel]

Spooning the flour out and leveling with a spoon is the way I was taught to do in home ec so that I wouldn't end up with too much flour.

My mom always uses the scoop method. And has never had any problems.

I would think doing it one way or the other would make a difference. Not sure why it doesn't?

[LakeMartinGal]

I usually scoop, but I fluff the flour first with a whisk... I do weigh the flour for bagels, and they are always perfect! I would weigh the flour always, if the weight were given with the recipe!

[jennH]

I always scoop my flour and didnt encounter any "wetness" problems. :rolleyes:

[cindy47031]

I use the stir, spoon, level method. In the past I used the scoop method. I think the results are different, but based on what recipe you're using it may or may not matter. For example, my favorite Choc. Chip cookie recipe calls for 3 C. flour. It also notes to add up to an additional 1/2 cup for a softer cookie. I always add the extra 1/2 cup now that I'm using the stir & spoon method. So my point, either method will render edible results, and trial & error (practice, practice, practice) will yeild superior results.

[dreamer]

I've been doing it the way CL tells you to (the spoon and level way) in recent years, but used to scoop and be done with it. I have had the feeling that it matters most in light cooking, since in non-light cooking there's enough fat so that dryness is less likely even with a little extra flour. This is just my hunch, FWIW.
-dreamer

[lisas3575]

I usually weigh simply because it's easier. No measuring cups to wash. :o I just saw KA is carrying a new fancy pants digital scale that I covet-- it has a setting to show you volume by weight. Spoon in flour and it tells you: 1/2 cup, 3/4 cup, 4 cups, etc. :cool:

[lisas3575]

(bumping the thread up to show my post)

[madpots]

I was just watching Bridget on Cooks Illustrated making cookies. She said you should always weigh your flour and sugar, that can be between 1/4 and 1/2 cup difference in flour. If I did more baking, I might 'have' to have one!

[lisas3575]

This is the one... (http://kingarthurflour.com/shop/detail.jsp?select=C82&byCategory=C148&id=4337) Sigh.

[sneezles]

This is the one... (http://kingarthurflour.com/shop/detail.jsp?select=C82&byCategory=C148&id=4337) Sigh.


Lisas3575,
Your link gave me a page at KA that aplogized that I reached that page in error!

Our apoligies (Our apologies...)

[momqat]

Try this link (http://www.gourmet.org/catalog/kitchen-scales/V63/)
Definitely a *sigh*! :cool:

[lisas3575]

Well, that's lame. Looks like it's how their site is set up. :rolleyes: Here are the deets (it's under appliances > scales):

Escali Volume and Weight Scale

Here’s a fresh new approach to weighing ingredients: this digital scale, developed by Escali in conjunction with the King Arthur test bakers, uses innovative features to redefine how you bake.

• Following a recipe without weights? Use this scale to measure volume!

• "Reverse measure" hundreds of pre-programmed ingredients: place ingredient on scale, and it shows both weight AND volume measurements.

• Shows volume in cup and tablespoon increments.

• Shows weight in pounds, ounces, fractions of ounces, and decimals of ounces, plus grams.

• Graduation: 0.1 ounce, 1/8 ounce, 1g.

• Long (10-minute) automatic shutoff.

• Tare feature easily resets to zero for weighing/measuring ingredients in sequence.

• Capacity: 6.6 pounds/3000g.

• 9V battery included.

http://kingarthurflour.com/shop/images/1160670928760.jpg