How to Measure Flour the Right Way
Why are my cookies really dry? Why did my brownies not look like the picture online? The way I measure flour can't REALLY make that much of a difference can it?
The short answer? Yes. The longer answer? Yes, because... science!
Measuring dry ingredients seems really straight forward, but in baking, measuring dry ingredients in the incorrect way can make or break your finished product.
Today, I’m sharing the best tools and 2 best techniques to use when measuring sugar, flour and more for your next baking project!
Plus, a little science lesson to help explain it all! Don't worry, it's not rocket science!
Tools
Believe it or not, your tools matter. So let's make sure you've got them lined up and ready to use!
Measuring Cups
You already have these, right? I have two cheap plastic sets that I use a TON. They cost a few dollars at Walmart or Target (I like Target!), but if you want to really get a nice set, the stainless steel measuring cups are a stellar option!
Measuring Spoons
You probably have these, too! I prefer the metal measuring spoons over plastic. I have plastic ones. They work just like the metal ones, but I really love the metal measuring spoons that I grew up using. I guess it’s just a little something from my childhood that I really love!
Kitchen Scale
These are pretty cheap. $15 can get you a digital scale that does the job! I use an old one that you have to zero out manually by turning the scale to zero when your bowl is on it. A little retro, but totally works! It might not be as exact as a digital scale, but it hasn’t failed me yet!
Techniques
Measuring by Volume
This is the most common way to measure ingredients in the US, by far. Just fill the cup and you’re good to go, right?
It’s easy, but it’s not THAT easy. Let’s use brown sugar as an example.
Picture this: You measure brown sugar, and you are instructed to pack it into the measuring cup. And, since you did this right, it slides out of the measuring cup, keeps it's shape, and lands gently in the mixing bowl.
Got that?
Ok, now imagine the texture of flour. It's finer and more powdery than the brown sugar, right? Now, picture measuring the flour in the same way you measured the brown sugar. You could pack a LOT of flour into the measuring cup.
This is the opposite of what you want and you'll end up with waaaay too much flour for your recipe.
Not to worry, my friend! Measuring by volume is still one of the easiest ways to measure your flour. or sugar.
The Fix
Fluff the flour in the bag or container with a spoon. This unpacks that flour in the bag and gives you a more accurate measurement.
Using the same spoon, scoop the flour into the measuring cup until it's just a little bit too full.
Using something flat, like the back of a butter knife or the side of your spoon, level off the excess flour and let it fall back into the bag.
You now have a perfectly measured cup of flour!
This is the process that you should use with all dry ingredients like flour and white sugar.
Measuring by Weight
You’re gonna need your handy kitchen scale for this one! Preferably, a scale that can measure both ounces and grams. Just in case you have a recipe that doesn't use imperial measures!
Weighing is by far my favorite way to measure dry ingredients when I’m baking. And, on top of that, European recipes are much more likely to use weight for measuring as opposed to the by volume technique that we talked about above. So using this technique open you to a whole new world of recipes!
Measuring by weight is really simple. So simple that I wish it was used more in US recipes! Measuring by weight feeds my inner lazy lady!
Select a vessel to measure your ingredient into. A bowl or a plate are perfect!
Place your vessel onto the scale and zero out the scale. Zeroing out the scale just means that your bowl or plate that you are measuring into won’t be counted in the final weight!
Lastly, measure your ingredient into your vessel until the scale reads the desired number. It’s exact and uncomplicated!
The Exception to the Rule
Brown Sugar. You rule breaker. And the only exception to the by volume measuring rules.
To do this, I usually just stick the measuring cup or spoon into the bag and press it in until I can’t get any more in and then level it off with my hand over the bag. Easy peasy!
FAQs
Can I use a wet measuring cup to measure my dry ingredients? It'll work the same, right?
The only time you should be using the wet measuring cups to measure dry ingredients is if you are using as a vessel to measure into when you are measuring by weight! Liquid and dry ingredients are different and should use measuring cups and vessels that are design to get accurate measures. It could be the difference between the perfect scone and a dry, hard scone!
Still have questions? Ask away in the comments below and I’ll answer ‘em!