kim373•5mo ago

Was reading old cookbooks and found out why my cakes were always dry

I picked up a 1970s Betty Crocker cookbook at a thrift store last weekend. Turns out the flour milling process has changed since then, so modern flour is lighter and absorbs more liquid. I measured the flour by weight instead of volume and added an extra splash of milk. First time my yellow cake came out actually moist. Has anyone else noticed a difference with flour from older recipes?

3 comments

Log in to join the discussion

Log In

3 Comments

taylor_hayes255mo ago

Betty Crocker been gaslighting us with outdated info for decades.

7

bennett.patricia5mo ago

And @taylor_hayes25 I've been blaming the oven for years too, guess we're both the problem.

4

eva9085mo ago

I burned a box cake last week and still blamed my oven instead of reading the directions, @taylor_hayes25. Guess Betty’s been setting us up for failure this whole time.

2