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?

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3 Comments

johnson.lee7mo ago

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

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terry_shah176mo 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.

6

sanchez.mia6mo ago

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

4