That Tuesday I ruined a batch of cookies and finally got why people weigh flour

Last year I baked cookies every weekend and swore by scooping flour with a measuring cup. Then one Tuesday I made a double batch for a work thing and they came out like dry hockey pucks. My friend who works at a bakery in Portland told me to try using a kitchen scale for the flour. I weighed it out and realized I had been adding almost 30% more flour than the recipe called for. It was embarrassing but that scale cost me $15 and now I actually follow the recipe instead of guessing. Has anyone else had that moment where a simple tool made them admit their old way was wrong?

2 comments

2 Comments

emmaclark1mo agoTop Commenter

30% more flour than the recipe called for" - rookie numbers, I've done worse.

diana6171mo ago

Oh no, I've definitely been there... it's so easy to just keep adding a little more and then realize you've doubled the whole batch.