Truth. It matters how you measure flour.
I realize this sounds like a bit of non-subject. Everyone who has baked something in their life knows how to measure flour, right? I mean, most of us attempt to follow recipes to the letter. Unfortunately, a lot of recipes don’t specify how you measure the flour and it matters.
I’ve been reminded of this while baking various sugary treats this weekend for our now 2 year-old birthday princess. There’s been a frosted sugar cookie cake, mini doughnuts and chocolate cupcakes are still to come for a family party tomorrow. Lots of flour, lots of measuring. And I have to add that year 2 has definitely gone by faster than year 1. Why must time fly by so fast once you have a child?
Anyways, I feel compelled to talk to you about measuring because I want you to have the same results in your kitchen as I have in mine. I would be so disappointed if you baked my strawberry cupcakes, my angel biscuits or my chocolate banana bread and the end result was dry and dense.
If you’ve ever had these results when baking, it’s more likely than not that the flour was over-measured. Baking recipes are very different from cooking recipes. They are based on scientific formulas that balance fat, protein and liquid. Even a couple of extra tablespoons of flour can ruin this balance and you will end up with less than perfect results.