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Showerthought: I scooped flour straight from the bag for 8 years until a baker in Austin told me to stop
She showed me how the scoop packs the flour down so one cup can weigh 30 percent more than it should, which is why my biscuits were little bricks, and now I fluff it with a fork and spoon it into the cup, but I'm wondering if anyone else had to wreck a bunch of dough before they learned this.
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dianahayes1mo ago
Took me wrecking a lot of pancakes before I figured this out too. Baking by weight with a cheap scale changed everything and now my cookies actually spread instead of sitting there like lumps.
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