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I was packing brown sugar like flour for 15 years and a baker in Boise caught it
I always scooped it straight from the bag and pressed it down hard, then wondered why my cookies spread into flat puddles every single time. A baker in Boise watched me do it last month and said to spoon it in loose and level it off, and the very next batch came out thick and chewy. Has anyone else been packing their sugar without knowing it?
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elliotadams7d ago
15 years of flat cookies, that baker in Boise is a hero.
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