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.
| Ingredient | Ounces | Grams | |
|---|---|---|---|
| 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 |
