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My grandma said to weigh flour by the gram and my cookies have never been the same
When I started baking 2 years ago I was scooping flour straight from the bag with a measuring cup like an idiot. My grandma took one look at my dry crumbly cookies and told me to buy a $12 kitchen scale and weigh everything in grams, said that was the only way she ever did it at her bakery in Fresno. I ignored her for a few batches because I figured a cup is a cup, right? Turns out she was dead on, 120 grams of flour versus the 160 or so I was scooping made all the difference. Anyone else switch to weighing and see a big change, or am I just late to the party?
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margaretk8918d ago
I watched a baker on YouTube test this exact thing and she weighed the same recipe with both methods. Scooping gave her almost 40 extra grams of flour per cup, which is basically a whole extra half cup in a batch of cookies. That extra flour is why they come out dry and puffy instead of chewy, the dough never gets the right amount of wet stuff to balance it. Your grandma knew what she was talking about, scales take all the guessing out of it.
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