My Mother taught me to sift, spoon, and level. Been baking for 40+ years
and haven't had any complaints from my cookies, pies, and other goodies.
Guess Mother knew best after all


Mike Avery wrote:
> It's Christmas time in this neck of the woods, so I am preparing some
> recipes I don't often prepare. I am also converting them from volume to
> measure.
>
> A great time to check out the weights of flour. And a great time to
> start a new thread.
>
> I weighed six cups of flour, 3 sifted, spooned into the cup and then
> leveled with a knife, and 3 just scooped out of the sack.
>
> The flour is from Sam's Club, their Hotel and Restaurant Quality
> All-Purpose Flour. According to them, a cup should weigh 120 grams.
>
> Cup # Sifted Scooped
> 1 121 185
> 2 124 148
> 3 125 178
>
> I was quite surprised how consistent the sifted cups were. And how
> close to the nominal weight. I was not at all surprised by the
> variations in the scooped weight.
>
> I am curious.... if you use cups, and I am sure most of the Americans
> here do, how do you fill your cups? Do you sift, spoon and level? Do
> you scoop? Do you do something else? If you are likely to keep using
> cups, do these numbers make you think about changing how you fill your
> cups?
>
> And now, it's off to the store for more cookie ingredients....
> Mike
>