Showerthought: measuring by weight instead of cups changed my banana bread forever

I was at a bakery in Austin last summer and watched the owner dump flour straight into a bowl on a scale, no scooping. Now I do it for everything and my texture is way more consistent, has anyone else switched over?

2 comments

2 Comments

diana_bell746d ago

The wild thing nobody talks about is how humidity changes flour weight by like 15 percent depending on the season, so scales fix that problem too.

cole_mitchell575d ago

Diana_bell74's point about humidity is spot on, but the real hidden benefit nobody talks about is how scales stop you from overmixing by accident. When you dump flour by weight, you cut way down on the time your batter gets stirred trying to incorporate a dense clump. That alone made my banana bread less tough than all that scoop-and-level nonsense I used to do without realizing.