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Question about measuring flour for bread... my old way vs. the new way
For years I just scooped flour right out of the bag with my measuring cup... my bread was always dense and heavy. About six months ago, I started spooning the flour into the cup and leveling it off. The difference is crazy... my loaves are lighter and rise way better now. I think I was packing in almost an extra ounce of flour per cup before. Did anyone else have a total game changer with something this simple... or am I just late to the party?
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reesemiller1mo agoMost Upvoted
My first few loaves were basically doorstops before I figured that out.
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kevin_dixon1mo ago
Oh man, my first attempt could have stopped a speeding car! I was so proud of it until we tried to cut a slice and the knife just... stuck. Turns out I was using the "pack it in like brown sugar" method for flour. Whoops!
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Honestly feels like a lot of fuss over nothing. I just scoop and shake the cup a little, my bread turns out fine. People act like baking is some exact science but it's really not. If your bread was that bad before, maybe it was the yeast or something else.
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