Incorrect measuring is the reason for most failures in baking. If your baked goods turn out dry and tough, read on to learn how to measure dry ingredients correctly.
Measuring correctly is critical in the science of baking. Most people do not measure dry ingredients correctly. Even on television shows, I see chefs measuring flour the wrong way. Use nested measuring cups with a long handle and a flat top. Do not use glass measuring cups with a spout. Here's the right way to measure dry ingredients:
- Flour: Do not dip the measuring cup or spoon into flour and level it off. If you measure flour this way, you'll end up with as much as 25% more flour than the recipe calls for. To measure flour correctly, use a spoon and lightly spoon the flour from the canister or bag into a measuring cup. Then use the back of a knife to level off the flour even with the top lip. If you want to be really accurate, measure flour by weight on a kitchen scale, as European bakers do.
- One cup flour = 4-3/8 ounces (126 grams)
- One cup whole wheat flour = 4-1/4 ounces (120 grams)
- One cup bread flour = 4-1/2 ounces (127 grams)
- One cup cake flour = 4 ounces (114 grams)
- Sugar: Measure granulated sugar by dipping the measuring cup or spoon into the sugar canister, then leveling off the top with the back of a knife.
- Brown Sugar: Brown sugar has lots of moisture, so it must be measured by packing into a cup with your fingers, then leveling off the top. When you empty the cup, the sugar should stay in the shape of the cup.
- Baking Powder and Soda: Dip the measuring spoon into the powder or soda, then level off with the back of a knife.
- Cornstarch: Spoon cornstarch into the measuring cup or spoon and level off with the back of a knife.
- Whole Grains: Measure by dipping the spoon or cup into the grains and leveling off with the back of a knife.
- Powdered Sugar: Powdered sugar can have a lot of lumps, so for best results sift the sugar through a sieve or strainer, then measure by spooning into a measuring cup and leveling off the top.
Use these techniques every time you bake and you'll always have success.
The copyright of the article How to Measure Flour... in Baking & Desserts is owned by Linda Larsen. Permission to republish How to Measure Flour... must be granted by the author in writing.
