How To Measure Dry Ingredients
How To Measure Dry Ingredients
Flours
All-purpose, whole wheat, gluten-free, PB2, cocoa powder,
and even oats are all the same. Lightly spoon them into the measuring
cup (I like to shake my hand back and forth a little, like you’d do with a
hair drier) until the measuring cup is overflowing, then drag the flat backside
of a knife across the top to level it off.
Do NOT scoop the flours, cocoa powder, or oats directly out of the container
with the measuring cup or pack them in. This results in 1.5 times more
than is required in a recipe, which dries out your baked goods and turns
them crumbly. Not good!
Leaveners
With baking powder and baking soda, lightly fluff the leavener
with a measuring spoon before scooping it out and leveling with
a knife. Some containers have a flat edge built in—that works too!
Sugars
For white sugar, use the same spoon-and-level technique
described for flours. With brown sugar, lightly pack it into the measuring
cup using a fork or spoon until the cup is completely filled and level
(unless the recipe states otherwise). When you invert the measuring
cup, the brown sugar should be packed tightly enough to hold its shape.
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