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[quote=Anonymous][quote]Weigh your flour.
[/quote]

Baking is a science. Buy a scale, look for recipes that use weight, not cups/volume.

[quote]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.[b] 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.[/b] 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.[/quote]
http://www.browneyedbaker.com/2009/07/16/volume-weight-baking-why-should-weigh-ingredients/[/quote]

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