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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]How hard is it to measure?  WTF?[/quote]

As a good cook but a shit baker, let me tell you, the measuring thing is deceptive! I never know whether to tightly pack, loosely pack or whatever. [b]I was also told that you're supposed to dig your cup into the flour then level it off, [/b]but I've read that it's much more accurate to WEIGH your ingredients because the difference between loose packing and hard packing and leveling can be pretty big. I never seem to get it right. [/quote]

That's BS. You can scoop things that don't pack (such as granulated sugar), but for flour, you need to scoop and level off.

If an ingredient needs to be packed, the recipe will say so. The only thing I can think of that is always packed is brown sugar. Maybe grated veggies, but the recipe should specify.

You don't need to buy a scale. They're nice, but if you don't have the room, a scale is definitely skippable.

OP, if you're going to ask for advice, don't get annoyed when people do so. Someone who wants recipes that are hard to screw up is different from someone who doesn't want to measure. [/quote]

I'm the PP of this comment that you're responding to, but I'm not OP. [/quote]

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