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Vent: everyone says weigh your flour, but my grandma's coffee cup method still beats my $40 scale
Last Saturday I baked two loaves of banana bread side by side in my kitchen in Boise. One with 120 grams of flour on a digital scale. One with the old chipped mug my grandma used, filled and leveled with a butter knife, same way she did it in her diner for 30 years.
The scale loaf came out dense and a little dry. The mug loaf was light and moist, and my husband ate three slices before it cooled. I have been baking for a long time and I keep seeing people online say you have to weigh everything or you are doing it wrong.
Here is the thing. That mug holds about 150 grams, not 120, and that extra flour was not the problem. The problem was me trusting a number over my own hands. A scale does not know if your kitchen is humid or if your flour settled in the bag.
I still use the scale for bread where it matters. But I am not tossing the mug. So which one is it for you, do you weigh or scoop?
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rileyw721mo ago
That bit about the scale not knowing if your flour settled in the bag is the whole thing. Grams are a starting point, not the boss of you.
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