Daily Quiz for August 20, 2019

[Mike Nolan]

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[See the full post at: Daily Quiz for August 20, 2019]

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[RiversideLen]

I think the biggest problem with measuring flour is you don't how it was measured in the recipe you are following. One of the things I like about KAF recipes is you can sort it for weight measurements.

[skeptic7]

I'm old fashioned and sift the flour before measuring. This has other advantages than accurate measurements like preventing lumps and pieces of bran from entering the recipe.

[BakerAunt]

Ah, yes, I knew this one, too!

A number of baking books these days tell you how the flour is measured. I don't like the "dip and level" because there can be so much variation. A friend of my stepdaughter, who majored in nutrition, had a class where they measured the flour in all these ways, then weighed it, in order to make the point about accuracy.

Skeptic--I know that Rose Birnbaum says that sifting (I can't recall if before or after measuring), helps separate the particles so that they combine more readily.

Brown sugar is more of a problem when the author says "lightly pack."

• This reply was modified 6 years, 5 months ago by BakerAunt.

[Joan Simpson]

I got this one.

[Mike Nolan]

I always weigh brown sugar, because you can get big holes in it even when you pack it down. The USDA food database says a cup of brown sugar is 145 grams (5.11 ounces) unpacked and 220 grams (7.76 ounces) packed, though a lot of sources use 7 ounces for a cup of packed brown sugar. (KAF's ingredients list says 7 1/2 ounces.)

Perhaps the biggest challenge with measuring cups is they're not very accurate. I have one '1 cup' measure that consistently give me at least 5 3/4 ounces of AP flour.

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