Chocolate-chip cookie variations. (Photo, Sian Richards.)
Cooking is an art, baking is a science. If you’re making soup, it’s okay to play fast and loose with measurements, but in baking, precision is essential – small variations can produce dramatically different results (as seen above). That’s why professionals use scales rather than measuring cups (so 150 g flour instead of 1 cup). Not only is this method perfectly precise, it’s faster and easier: Instead of mucking up cups and spoons, just plunk one big mixing bowl on a scale and start adding ingredients. You can find pretty scales that sit on the counter or slim ones that tuck away. Trust me, you’ll be in baking heaven.
Baking weights cheat sheet
All-purpose flour: 1 cup = 150 g
Granulated sugar: 1 cup = 205 g
Brown sugar (packed): 1 cup = 205 g
Butter: 1 cup = 225 g
Baking powder: 1 tsp = 4 g
Table salt: 1 tsp = 6 g
Baking soda: 1 tsp = 5 g
Worth its weight: Scales
Read More
Baking powder versus baking soda
6 rules for baking the perfect cake
Pastry 101: How to make a better pie
How to pick the right pan for cooking and baking
Watch: Baking School: How to measure ingredients accurately
