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A pastry chef in Savannah told me to stop weighing my flour, and I finally gave in
I always sifted and weighed to the gram out of habit, but she said the sifting changes the volume so much that my scale was lying to me anyway. Now I fluff the flour, scoop, and level with 1 cup at about 120 grams, and my biscuits come out lighter than they did for 2 years of weighing. Anyone else skip the scale for quick breads and just go by feel?
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josephc5921d ago
Kept a cheap kitchen scale on the counter for years mostly out of guilt, like not using it made me less serious about baking. Then it clicked that a scale only helps when the thing you're weighing stays consistent. Flour doesn't. Humidity, how long the bag's been open, whether it got packed down in shipping, all of that changes what a cup weighs from week to week. So weighing gives you a false sense of control, a repeatable number that doesn't actually repeat the same dough. What changed my biscuits was paying attention to how the dough feels and looks, not chasing a number that shifts on me anyway. The scale still earns its keep for stuff like bread where the ratios actually matter, but for quick breads I just trust my hands now.
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