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.
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
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