Baking is not very forgiving. Estimating measures could be disastrous because it’s a science. You may get away with using a few of this or that when making supper, but even a tiny baking error could turn your soft chocolate chip cookies into rocks. Better baking outcomes are guaranteed if you correctly measure a specific ingredient. To ensure the success of your next dish, learn how to measure baking materials correctly.

Flour

Many people commonly mismeasure wheat flour when baking. Use the “spoon & level” approach when using any flour, including cake, all-purpose, and bread flour. Since you might end up with 50% more flour than you need, avoid scooping it out of the can or bag with your measuring cup.

Instead, add the flour to the measuring cup by scooping it in with a spoon. Avoid packing and tapping the cup to prevent the flour from settling in the measuring cup. Even out the top of the measuring cup after spooning the flour into it.

Sugar

When measuring sugar, you fill the container or bag to the brim with the measuring cup or spoon, then even off with the back of a knife. Sugar is less likely to pack down in the measuring cup since it is heavier than flour. Additionally, it can be used in recipes more liberally than other ingredients because the sweetness of the final result is mainly influenced by personal preference. Although sugar crystals are necessary to break down different components, measuring the ingredients exactly as the recipe directs is always advisable. In addition, sugar helps with the right texture, structure, and stabilization.

Baking soda and powder

Over time, baking soda and powder can condense in their containers. Shake or agitate it, take a measuring spoon, and carefully scoop some out of the container. Use the container if it includes a leveler to level it off.

Always keep in mind the distinction between baking powder and baking soda. Each expires after six months, though their potency declines after three. You can include the date on the container to remember when to replace it.

Powdered Sugar/Icing Sugar

Use a spoon and level method as the flour to measure the confectioners’ sugar. If a recipe calls for confectioners’ sugar, sift it. But if your confectioners’ sugar is lumpy, it’s preferable to sift it nevertheless. Everyone dislikes having pockets of powdered sugar in otherwise smooth whipped cream.

Liquids

Pour the fluid into a measuring cup with a handle. Then, stoop to check that the liquid is EXACTLY level with the recipe’s required measuring point. Milk, water, oil, and other necessary ingredients in baking should all be measured at eye level.

Liquid sweeteners

You can add liquid sweeteners to your baked items, including agave, honey, corn syrup, molasses, maple syrup, and more. Pour these viscous, thick liquids into dry measuring cups to measure.

The takeaway

Because one incorrectly measured ingredient could spell the difference between a successful and unsuccessful recipe, it benefits from being a perfectionist when baking.