How to measure flour!

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Flour measurements can be one of the biggest variables when it comes to making the perfect bread or cake. In fact, really serious bakers prefer weighing their ingredients using a digital scale, because it is the most accurate method.

However…..as a mom of 5, I just never took the time to do that, but I do agree that it is important to know how to measure flour and do so consistently so that your bread or cake will turn out just as the recipe intended!

Medium-Heart Here is the general quick rule:

To measure the flour, always use dry measuring cups and do NOT pack the flour!

Your dry cup should be filled so that the flour stays light and fluffy, then use a knife (or your index finger, straight across to go faster!) to level the flour across the measuring cup to get rid of excess on top, so that the flour is flush with the rim.

Here is what I mean by dry measuring cups (good for flour and sugar and such), as opposed to liquid measuring cups, which, as the name implies (!) is for liquid ingredients (oil, flour, wine etc):

Measuring-Cups-Duo

Comments

  1. Hi Catherine, for me, the use of a digital scale, save me a lot of time as I reset (tarer) the scale after each ingredient. At the end, I’ve just two bols to wash, the one for dry and the other for wet ingredients. Unfortunately, it is really rare to find recipes with the weight of ingredients.

    Reply

    • I understand what you mean Lyne and in fact I have a follower who is a nutritionist specializing in doing just that and she has been so generous as to start “translating” some of of my recipes with the weight of ingredients. I will post her great work very soon.

      Reply

  2. Smile
    I am looking for an alternate way to make tea biscuits. Right now I use 4 teaspoons of baking power in 3 cus of flour is there. A substitute for baking powder
    Any hep or suggestions would be helpful
    Thanks
    Glad

    Reply

    • Hi Glad, I would love to help you but I need the recipe first to try and “play” with it to upgrade it. So if you send it to me, I’ll see what I can do!

      Reply

Trackbacks

  1. […] Here is a variation on my rustic galette theme (sounds like I should have Bach playing in the background!). This one is with apples, fresh cranberries and a sprinkle of cinnamon! YUM! I also make it with fresh plums, apricots, peaches, you name it! Galettes are the crusty free-form versions of those more sophisticated tarts or pies. They are more rustic and “rough around the edges” so you can just eat a slice with your hands–no need for forks here! I just love them! The only problem for me is that the traditional ones are made with plain white flour and lots of butter. In fact, I had just resigned myself to the fact that if you wanted that perfect luscious combination of flaky crust and rich buttery taste –the way my idols Julia Child and Jacques Pépin have always made them–there was just no way around it. I imagine you know where I am going with this? Here is my version true to Cuisinicity nutritional standards AND it has passed my picky French culinary standards with flying colors! Enough said-I will let you judge for yourself!(Don’t forget the rule about measuring flour–click here!)  […]

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  2. […] I have never before been satisfied with so-called-healthy versions of apple tarts! In the several versions that I have tried, the crust doesn’t hold together well and the apples are typically dry. I say “never”–that is, until I created this one! This sweet crust is a nutritionally upgraded version of a classic “pâte sablée” which is typically made with white flour and lots of butter. The filling in which the apples are beautifully nestled is not too sweet, rich tasting and moist! The result is just delightful! (Don’t forget the rule about measuring flour) […]

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