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Figured out I was measuring flour wrong for 5 years
I kept getting dense cakes and cookies that spread too much, always blamed my oven. Then last week my friend watched me scoop flour straight from the bag and said that's why my stuff was off. Anyone else ever get called out for a basic technique mistake like that?
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jana_davis901mo ago
lol honestly the thing nobody talks about is how your flour's moisture content changes with the seasons. I live in a humid area and my flour legit absorbs more water in the summer, so even if I spoon and level perfectly in March, by August my cookies are still flat and sad. The scooping thing is a big deal but so is stuff like how old the flour is or if the bag's been sitting open for two weeks. And baking powder losing its punch after six months is a real silent killer that gets blamed on measuring technique all the time.
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wade_hall1mo ago
My buddy Rick bakes bread for a living and he swears scooping is fine if you fluff the flour first with a fork. I tried his method for three months and my chocolate chip cookies came out perfect every time. The spoon and level thing is just one way to do it, not some universal rule written in stone. If your recipe calls for a specific weight then sure, use a scale, but most of us are just following some blog from 2008. Dense cakes can also be from overmixing or old baking powder, not just how you grab the flour.
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