Europeans are onto something!
| | Baking has always been my favorite pastime. I like the chemistry, techniques, smells, oh, and the pretty presentations, too. And I know successful baking starts with proper measurements. So when I tackle the prep work, I use this measuring method.
For best results, measure ingredients by weight rather than by volume. Relying on a kitchen scale eliminates other variables because, hey, an ounce of flour is always an ounce of flour.
Measuring by weight also lets you easily scale recipes up or down. Who wants to portion out 1/3 teaspoon baking powder or count 12 cups flour? Simply put the ingredients on the scale and let the weight be your guide.
And though cups are the standard measurement for U.S. recipes, European baking recipes often reference weight.
To measure by weight, place a bowl on the scale, zero the tare, then add your ingredient until you reach the correct weight. Here's a chart that lists exact weight and volume conversions. | | |
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