16 Jul
Posted as How-To
I grew up learning how to measure dry ingredients the way I’m sure just about everyone else did – scoop and level. Scoop the measuring cup into the flour, then take the straight edge of a butter knife and level off the top. Seems easy enough, right? Well, it might be easy but it is certainly not always accurate. For the most part, precise measurements are not necessary in cooking, but are a critical part of baking success. In fact, incorrect measuring is one of the biggest reasons that most baking endeavors fail. A bit of extra flour can lead to rock-hard cookies, tough bread, and less-than fluffy cakes. Too much granulated sugar and your cookies will be crispy when you wanted them soft and chewy. It’s been a little over a year since I embraced the joy of measuring by weight, and I just realized that I had never talked about weighing ingredients here on the blog. Continue reading to find out about my little experiment, kitchen scale recommendations, and a list of resources.
The Experiment
A few cookbooks in my collection give ingredient quantities in both volume and weight, but I didn’t pay much attention until I made the Thick & Chewy Chocolate Chip Cookies from Baking Illustrated
Kitchen Scales
The easiest way to get precise measurements of ingredients is to invest in a kitchen scale. There are many on the market and range from inexpensive spring-loaded models to higher-end digital scales. For anyone that bakes on a regular basis, I would recommend a digital scale that measures in both ounces and grams, and that does volume conversions. I personally use an Escali Pana scale (purchased from King Arthur Flour for about $65) that offers ounces, grams, and volume-to-weight conversions that I would highly recommend. However, don’t break the bank just to get a scale into your hands. There are many economy models that will do the job just as well. Below is a quick overview of those rated as recommended by Cook’s Illustrated (incidentally, they rated my scale Recommended with Reservations because they said the buttons felt cheap):
OXO Food Scale
Polder Easy Read Digital Kitchen Scale
Salter Aquatronic Glass Kitchen Scale
Soehnle 65055 Digital Scale
Do you have a scale you use that you would like to recommend? Let us know in the comments section!
Resources
To kick-start your measuring-by-weighing journey, below are some volume-to-weight conversions for common baking ingredients:
♦ All-purpose flour 1 cup = 4.25 ounces
♦ Bread flour 1 cup = 4.5 ounces
♦ Cake flour 1 cup = 4.0 ounces
♦ Sugar (both granulated and brown) 1 cup = 7.0 ounces
For a comprehensive list of ingredients by weight, visit King Arthur Flour’s Master Weight Chart.
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LOL and this is the very reason why I’m not a good baker! It takes patience and skill which I do not have! LOL Great post!
Scaling is so much faster and efficient (not to mention less things to wash later) Trouble is cookbooks dont have the ingredients in oz/grams. I try to do the first run through on a recipe and weigh out the ingredients then note it in the cookbook but most of the time Im far to lazy and then kick myself on the next go round. I wish cookbook publisher would get with the program because I will buy a book much faster if it has both weights and volume.
Wow. I knew the scoop and level method could be off but not by an ounce! Thanks for writing about this, You may have finally convinced me to buy a scale.
I don’t do thi enough and need to start doing it more often. It’s rhe only fail proof way to measure.
Thank you for the helpful information on scales. I knew there was a difference as far as weight in measuring it in a cup versus on the scale, but I didn’t realize it could be that much. I do plan on looking into this.
I weigh everything too! It is so much faster and recipes turn out consistently better.
What great information. Thanks so much
I received a kitchen scale for Christmas and absolutely love it! Actually, I’m not sure how I ever got by without it. I’ve noticed that several cooking magazines are starting to list measurements by weight and volume. Thanks for the helpful conversion chart.
I can totally confirm your experiment. I’ve heard this theory from a lot of chefs including Alton Brown on the Food Network. However, I myself don’t own a scale and probably won’t anytime in the near future. Most of my recipes seem to come out pretty decent with just the scoop and level method.
I was afraid of this, lol! I need to get a scale and start paying closer attention! thanks for the recom. scales and the wake up call
Chelley, I couldn’t agree more. The consistency of good results in my baking has improved dramatically since I started weighing. I actually prefer to weigh in grams for even greater accuracy!
Great advice, thanks for sharing!
This is an excellent point that I had never even considered. I’m sure this would explain those situations where something randomly doesn’t turn out right. ; )
Excellent advice. I’m sure we all needed to hear that.
I keep going back on forth about getting a scale… so far no scale… and things seem to be cooking up just fine LOL I guess I’m just a slacker and don’t want an extra step
Great information! This is why I leave all the baking to my friend, she is just so good at measuring things
YES. I love seeing posts that endorse measurement by weight, and I keep hoping someday soon all baking books will feature weight measurements. I was already a convert, but after working in a bakery there’s no way I’ll ever go back.
Stephchows, IMO it’s LESS steps, cause you don’t have to wash measuring cups, and you get a lot less flour all over everything when you don’t have to get it into a cup.
I have gone thru two kitchen scales and haven’t been happy with any off them (one digital and one not). I will definitely look at the recommended scales.
I completely agree with this – weighing is crucial in baking! I’ve always been a haphazard baker, wondering why my cookies turned out weird. it’s not something you can wing!
Digital scales are always better, and more accurate, for sure. mine just doesnt seem to like its batteries!
Also got a scale for Christmas and love using it for baking. What did I do before this. Bad Baking, I Guess.
I found that to be true. I am currently converting all my recipes into weight. I found that the recipes I do make in weight come out more consistent than the ones I just use measurements. Thanks for the tip.