Shoutout to my old bakery boss who taught me to always weigh flour

I see so many new bakers on here using cups for flour, and their cookie recipes are all over the place because a cup can be 120 grams or 160 depending on how you scoop. My boss in Charlotte made me use a scale for every batch, and after a week my consistency went way up. What's one old-school baking rule you still follow that people seem to skip now?

2 comments

2 Comments

johnson.lee1d ago

Get a cheap kitchen scale, it's a game changer. Why guess when you can just know the exact amount?

sanchez.mia23h ago

Exact amount" just adds stress. Cooking should feel free, not like a science lab.