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Pro tip: I finally started weighing my flour and it fixed my dry sandwich bread after 2 failed loaves
Honestly I always scooped straight from the bag and figured a cup was a cup. My bread kept coming out dense and crumbly, and I blamed the yeast and then my oven. My neighbor who runs a little bakery out of her garage in Lansing told me to get a $12 kitchen scale and weigh 120 grams per cup instead. First loaf after that actually rose and stayed soft for 3 days. Tbh I felt a little dumb. Anyone here weigh everything or just the flour? Curious if it matters for cookies too.
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