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Rant: I was packing brown sugar wrong for like 6 years until my oven thermometer ratted me out
My chocolate chip cookies kept coming out flat and spreading into one sad sheet on the pan, and I blamed my butter temp for months until a $9 oven thermometer showed my oven running 40 degrees hot. Turns out I'd been packing the brown sugar loose the whole time, so the dough had way less sugar than the recipe wanted, and the heat was finishing off whatever structure was left. Is there a cheap way to check if my flour is too old before I waste another batch?
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