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Unpopular opinion: weighing my flour beat scooping it, and my bread finally stopped coming out dense
For 2 years I scooped flour straight from the bag with the measuring cup, and every loaf came out heavy and small no matter what recipe I tried. Last month a baker at a shop in Austin showed me she weighs everything on a $25 scale, 120 grams per cup instead of scooping, and the same recipe gave me a loaf that rose twice as high. Do you all weigh your dry stuff or is scooping just fine for the home setup?
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