Measuring Dry Ingredients
Accurate measurement of ingredients is critical for most baking. Being off by a little or a lot, can cause disastrous results. Yet, individual measuring techniques, whether using the scoop and sweep method or using a spoon to fill a measuring cup can cause a deviation in the amount of an ingredient from a recipe by as much as 25% or more, even if measured by trained professionals. That is a sure path to failure in any recipe.
The only no fail technique to measuring dry ingredients is to go by weight.
|1 cup all-purpose flour||5||142|
|1 cup cake flour||4||113|
|1 cup whole wheat flour||5 1/2||156|
|1 cup granulated sugar||7||198|
|1 cup packed brown sugar||7||198|
|1 cup confectioner’s sugar||4||113|
|1 cup cocoa powder||3||85|