Shoutout to my old bakery boss who taught me to always weigh flour

I see so many new bakers on here using cups for flour, and their cookie recipes are all over the place because a cup can be 120 grams or 160 depending on how you scoop. My boss in Charlotte made me use a scale for every batch, and after a week my consistency went way up. What's one old-school baking rule you still follow that people seem to skip now?

3 comments

3 Comments

johnson.lee2mo ago

Get a cheap kitchen scale, it's a game changer. Why guess when you can just know the exact amount?

terry_shah171mo ago

Game changer" is right. It's not about being a science lab like sanchez.mia said. It's about not ruining dinner. Try making bread or pasta dough by "feeling free" and tell me how that turns out. A scale stops you from adding a whole extra cup of flour by mistake because the scoop was packed tight. You just see 120 grams and you're done.

sanchez.mia2mo ago

Exact amount" just adds stress. Cooking should feel free, not like a science lab.