I used to super stress about them, the way a little bit of powder always spills. Two things made it way less stressful - bag clips, and measuring by weight. Pouring directly into a bowl on the scale, I’ve made bread without needing to clean my worktop after. I think if I had to go back to volumetric baking, I’d just quit.
Other than making roux or thickening something, flour should always be measured by weight.
Baking is a science - and a form of Dark Arts because stuff never comes out the same twice. You gotta have Merlin level sensitivity to atmospheric conditions and be able to osmotically sense the moisture in your dough for it to work out.
I’m not sure what difference stale flour would make- you’re generally making it wet and drying it out again (at least partially) during the baking process. It can go rancid, but that takes either a very hot and humid climate or a long time.
I used to super stress about them, the way a little bit of powder always spills. Two things made it way less stressful - bag clips, and measuring by weight. Pouring directly into a bowl on the scale, I’ve made bread without needing to clean my worktop after. I think if I had to go back to volumetric baking, I’d just quit.
Other than making roux or thickening something, flour should always be measured by weight.
Baking is a science - and a form of Dark Arts because stuff never comes out the same twice. You gotta have Merlin level sensitivity to atmospheric conditions and be able to osmotically sense the moisture in your dough for it to work out.
You wing it based on the vibes. Baking is an art.
You need both the vibes and the numbers to pull it off. Baking is programming.
You only need the numbers the first couple times making something new, and then the vibes kick in, if you have the sense for it.
Just like in programming, after a few iterations you get the hang of how to automate the routine
ChatGPT bake me a cake
How do you feel about vanilla extract?
Like I said, Science and Dark Arts, haha
Yup, these are the important questions: does it feel right? How shiny is it? Does it have the right wobble? Does it sound hollow?
i use a lot of flour in cooking, but i never bake. there’s so many more uses for flour than thickening.
Consistency isn’t that hard, you just gotta look at the goop and be like “too goopy?” 🤷♂️
Hahahahaja, point taken
I like to pour the flour always into a plastic container with a lid
I would, but doesn’t it get stale faster?
I’m not sure what difference stale flour would make- you’re generally making it wet and drying it out again (at least partially) during the baking process. It can go rancid, but that takes either a very hot and humid climate or a long time.
I don’t think so? Package of flour usually lasts for a year or so for us, and seems to function just as good
I haven’t had flour last that long in a while, so maybe it’s not something I should worry about.