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Tipping the Scales: How To Measure Flour

By Kellie Evans

From SAVEUR Issue #147

You might have noticed that the bread recipes in our May 2012 issue measure ingredients by weight, a change from the typical recipe style of portioning out only in tablespoons, cups, and other volume measures. As we developed these recipes, we relied heavily on our kitchen scales—digital models that toggle easily between ounces and grams—because accuracy in measuring is never more important than it is when making bread. The only way to be sure you're getting the same measure every time is by using a scale. I know, because I conducted a little experiment: First, I scooped flour straight from the bag using a cup measure and then weighed the flour; the scale read 5 ½ ounces. When I scooped a cup's worth from the flour jar we keep on the counter, the scale read 5 ounces. Why the difference? Keep reading »

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