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My mom told me to always weigh my flour for bread, not scoop it. I thought she was being too fussy.
I tried her advice on a basic white loaf recipe last month. I used my kitchen scale for the first time and measured exactly 500 grams of flour. The dough was perfect, and the bread rose way better than my old hockey pucks. Anyone else have a simple tip that actually fixed a big baking problem?
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gavin3652mo ago
My grandma swore by room temp eggs for cakes, and she was right.
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the_paul2mo ago
Works for butter too.
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wendy8202mo ago
Yeah, room temp eggs are a game changer. They mix in way better so your batter is smooth, not lumpy. It's one of those small things that makes a huge difference.
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