Weighing and measuring your dry and wet ingredients accurately will make it much easier to produce consistent, delicious baked goods that taste great from batch to batch.Pick up any cookbook from the shelf and flip to a random recipe and it's almost guaranteed that it measures something in cups, tablespoons, or teaspoons. Baking is also fun, but it’s primarily chemistry that warms up your home and makes it smell great. Final ThoughtsĬooking is fun, creative and offers plenty of opportunities for unique individual expression. Measuring sifted flour by volume can lead to recipe failures, as too little flour will leave your leavening products nothing to work with and result in flat, dense baked goods. Per authorities with Cook’s Illustrated you’ll want to weigh your flour first, then sift it. ![]() While many older recipes require cooks to sift the flour, it should be noted that this step was often undertaken to remove bits of grain or pests from flour.Īs most flour is now both grain and pest free: Nuts (subject to size): 4 ounces = 113.4 grams = 1 cupĪn additional challenge for fans of old cookbooks is the question of whether or not to sift their flour.Brown sugar: 7.5 ounces = 212.625 grams = 1 cup.White sugar: 7 ounces = 198.45 grams = 1 cup.Cake or pastry flour, confectioner’s sugar: 4 ounces = 113.4 grams = 1 cup. ![]()
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