The Importance of Measuring Ingredients
Listen, I used to think that measuring accurately in baking wasn’t such a big deal but then I started doing it and I noticed a huge difference in my finished products. Baking is a science and it requires all the precision you would expect when doing a chemical experiment. Your ingredient measurements have to be precise to get the chemical reactions you need and to score that perfect, consistent result every time. The correct balance of raw ingredients, both liquid and dry, will ensure not only the taste of the product, but also the proper consistency and density. Here are some tips for measuring for baking NEVER use liquid measuring cups for dry ingredients like flour.
Regardless of whether you use the dip-and-sweep or the spoon-and-level method for flour ( I always use the spoon-and-level), always level the top with the flat edge of a butter knife or something else with a straight edge. Unless a recipe calls for a “heaping” something or other, you should assume that it should be a level measurement.
Always level smaller ingredients like baking powder or soda with.
Use liquid measuring cups for liquid ingredients. Make sure you check the line at eye level. Looking from too high above will give you a false measurement. Also, if the recipe tells you to sift ingredients, do it. More on that later.