How to Measure Ingredients

Flours. All-purpose, whole wheat, gluten-free,
cocoa powder, and even oats are all the same.
Lightly spoon them into the measuring cup (I like
to shake my hand back and forth a little, like you’d
do with a hair drier) until the measuring cup is
overflowing, then drag the flat backside of a knife
across the top to level it off.

Do NOT scoop the flours, cocoa powder, or oats
directly out of the container with the measuring cup
or pack them in. This results in 1.5 times more than
is required in a recipe, which dries out your baked
goods and turns them crumbly.

Leaveners. With baking powder and baking soda,
lightly fluff the leavener with a measuring spoon
before scooping it out and leveling with a knife.
Some containers have a flat edge built in—that
works too!

Sugars. For white sugar, use the same spoon-and-level
technique described for flours. With brown sugar, lightly
pack it into the measuring cup using a fork or spoon until
the cup is completely filled and level (unless the recipe
states otherwise). When you invert the measuring cup, the
brown sugar should be packed tightly enough to hold its
shape.

Salt and spices. Treat them like the leaveners:
fluff, scoop, and level.

Butter and margarine. Most stick-style butters
and margarines are wrapped in a label with
tablespoons marked on the side.

Count out how much you need, and cut through
the stick with a sharp knife. You should avoid
using a butter knife because the blade is duller
and you won’t carve off as accurate of an amount.

With tub-style butter, margarine, and
shortening, press the necessary quantity into
a measuring spoon or cup, and level with a knife.

Remove your ingredients with a
spatula to include whatever clings to the
walls of cup or bowl

Liquids. Milk, oil, juice, honey, syrup,
and extracts are a little tricky. Place the
measuring cup on the counter, pour in
the liquid, and get down at eye level.

The liquid at the edges tends to stick to the sides of the
cup, while the liquid in the center sinks down a touch. (In
science-speak, it’s called a meniscus!) You want to make
sure the center of the liquid is even with the rim of the cup
for the most accurate measurement.

You can also use a clear measuring cup and the markings
on its side instead. For teaspoons and tablespoons, fill
them to the brim but not overflowing or bulging out the top.
And be careful when pouring the liquids into the mixing
bowl!

Thank you to: The Basics of Baking — tips to turn you
into a pro! by Foods for the Soul {foodsforthesoul.net}