Measure twice, bake once
How to measure more accurately for baking
Accurate measuring is one of the most important steps in baking. Even small mistakes can affect the texture, flavor or rise of your final product. Here’s how to get better results every time:
Use dry and liquid measuring cups correctly
Dry ingredients like flour and sugar should be measured with flat, nested measuring cups. Spoon the ingredient into the cup, then level it off with a straight edge — don’t scoop or shake. Liquid ingredients like milk or oil should be measured in a clear cup with a spout, placed on a flat surface and checked at eye level.
Weigh ingredients when possible
Using a kitchen scale is the most accurate method. Flour can vary greatly depending on how it’s scooped — weighing removes the guesswork. Many recipes include weights, so take advantage if they do.
Pay attention to the type of ingredient
Brown sugar should be packed firmly into the cup unless stated otherwise. Powdered sugar should be spooned and leveled unless the recipe calls for sifted sugar.
Measure small ingredients with care
Use proper measuring spoons for salt, baking soda, baking powder and spices — and level them off. A little extra of these can throw off a recipe.
Final tip
Don’t measure over your mixing bowl — if you overpour, you can’t take it back. Instead, measure over a separate bowl or the sink.
