Why I NEVER Measure flour in CUPS - Bake with Jack #shorts

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[criswilson]

Switching from cups to grams was the smartest baking decision I've ever made. And Jack, you were the one that finally convinced me of that. Thanks a million for all of your insights!

[TheCountryfairy]

My bread dramatically improved when I started weighing all my ingredients.

[taylor]

I appreciate the dedication of doing 50 trials!

[kestag]

Also cup measurements are different for different countries. I agree prefer measuring by weight. Thanks Jack 😁

[MariuszWelna]

Exactly. Plus you don't have to clean all those cups, teaspoons, tablespoons and stuff. Take a scale, a bowl and just dump stuff right from the package

[susangordon]

I never weighed ingredients till I took instruction from Jack. Better, more consistent results were the outcome. Thanks Jack!

[justinoreilly]

I really appreciate you and any other recipe makers who use grams. I can't stand when I'm told to use a cup of butter for example. Do I mush it all into a measuring cup just to scoop it back out? Madness!

[scottbrutus]

With baking for consistency weighing is the only way to go.
Cheers from 🇺🇲

[redoorn]

Thanks Jack, and have a nice day. :-D

[mikesmith]

Baking is closer to chemistry than other types of cooking. Accuracy is everything.

[marinapegram]

Of course it makes sense! Thank you Jack!

[mr.vschannel]

Best baking videos on the internet. Hands down!

[millieh.-nyc]

Thanks for explaining grams vs cups. I often wondered why some recipes said grams & others cups. Be well.

[achilles]

thank you! at last someone says it!!!!

[rlwalker]

Amen. Each time I grab an old recipe I convert it to grams.
1. It almost eliminates all the dirty cups, partial cups, tablespoons, teaspoons, partial teaspoons that I used to have to wash.
2. It eliminates the old mess with ingredients like honey, shortening, butter, molasses, etc.
3. Grams covers everything from the 3-7gram ingredients needed for salt, yeast, etc. to the 400-1000gram ingredients needed for flours, sugar, etc.
There is no comparison in convenience. Grams is the only way to go.

[tahoemike]

This is the difference between cooking and baking. Cooking is an art, baking is chemistry. This is why they say; "Cooks go crazy. Bakers go mad."

[mary_quin]

Whoa! Never thought it makes that much of a difference...thank you @bakewithjack!!! Much appreciated!

[Enjoymentboy]

I learned back in 1993 after my grandmother came home from the hospital after cancer surgery why I should not measure in cups. She had one specific cup she measured flour with, another she used for water and a completely different one she used for both milk or butter. NONE of them were even close to being an actual cup. The flour one was almost 2 cups. The water one was more than 1 cup and the milk/butter one was about a half cup. But because they were all "cups" she referred to them as a cup. Took me a LONG time to translate her recipes into actual measurements I could use to replicate them. Keep in mind her recipe for perogis started with "a large bag of flour"....

[spacial]

I generally avoid recipes where cups are used. When I have to, I usually assume 130g per cup for flour and calculate the rest with Baker's percentage.

[joekelly]

My first loaves with Jack's teachings turned our perfect. :)