I have a recipe I want to try and it calls for 1 lb 8 oz of flour - is that 3 cups of flour? I'm trying to figure out how many cups I need (dry measure)
???
OY! Glad I asked ....thanks, I'll get a cheap scale.
You'll be glad you did. It's not only more accurate, it's much more convenient, too.
Here's enough info to drive ya' nuts, Toot!
Starting with measuring technique ... assuming AP flour and 1 cup:
1) If you scoop out of the bag (using the measuring cup) and scrape it off on the side of the bag it's about 5+ oz
2) If you scoop out of a cannister (using the measuring cup) and scrape level with a straight edge, about 5 oz
3) If you scoop the flour out of bag/cannister with a spoon and spoon into the measuring cup and level with a straight edge - 4.5 - 4.7 oz
4) If you scoop the flour out of bag/cannister with a spoon and sprinkle it into the measuring cup and level with a straight edge - 4.0 - 4.5 oz
5) If you sift the flour into the measuring cup - 3-3.5 oz
6) If you shake, bump or thump the cup to level it - it will weigh more than if you don't.
There is also a difference between regions. AP flour in Canada and the Northern US regional flours tend to weight more than National US brands which weigh more than Southen US regional brands. Shirley Corriher mentions this in her book Cookwise.
The type of flour also makes a difference in weight per unit volume.
Glad I could help simplify this for you!
The whole thing also depends on humidity levels, too. That's why I rely on weighing my flour.
Usually at the very beginning of baking books, the author will tell you things like whether to dip and sweep or sift and spoon and what size egg to use. It is what I normally do. I know that my digital Salter scale from BB&B was around $50--less the 20% coupon.
OK - one more question for you sage scale users : what if the recipe calls for 3 cups of flour and I want to measure it on my scale - how would I convert it? just do the reverse of the advice above (5 oz per measured cup) to come up with the correct weight?
thanks!
OK - one more question for you sage scale users : what if the recipe calls for 3 cups of flour and I want to measure it on my scale - how would I convert it? just do the reverse of the advice above (5 oz per measured cup) to come up with the correct weight?
Here's enough info to drive ya' nuts, Toot!
Starting with measuring technique ... assuming AP flour and 1 cup:
1) If you scoop out of the bag (using the measuring cup) and scrape it off on the side of the bag it's about 5+ oz
2) If you scoop out of a cannister (using the measuring cup) and scrape level with a straight edge, about 5 oz
3) If you scoop the flour out of bag/cannister with a spoon and spoon into the measuring cup and level with a straight edge - 4.5 - 4.7 oz
4) If you scoop the flour out of bag/cannister with a spoon and sprinkle it into the measuring cup and level with a straight edge - 4.0 - 4.5 oz
5) If you sift the flour into the measuring cup - 3-3.5 oz
6) If you shake, bump or thump the cup to level it - it will weigh more than if you don't.
There is also a difference between regions. AP flour in Canada and the Northern US regional flours tend to weight more than National US brands which weigh more than Southen US regional brands. Shirley Corriher mentions this in her book Cookwise.
The type of flour also makes a difference in weight per unit volume.
Glad I could help simplify this for you!
The moral of the story is that you should buy a cheap kitchen scale and do things the correct way, by mass. Volume measurement is just wrong.