There are different schools of thought when it comes to the correct way to measure flour or other dry ingredients.
- Weighing flour on a scale – This is the most accurate method of measuring flour. It’s also, to my mind, the most inconvenient way to measure flour.
- Spoon and Sweep – With this approach you first fluff the flour. Then scoop or spoon it into a dry measuring cup. (Here’s what dry measuring cups look like.) Level off the excess flour with a knife or other straight-edged kitchen utensil.
- Scoop and Sweep – Here you dip the dry measuring cup into the flour. Level off the excess flour with a knife or other straight-edged kitchen utensil.
I use the scoop and sweep method in my cooking and for all the recipes on the site. Be careful to not shake the cup until the excess falls off. This packs the flour. Instead, level the flour using a knife or other tool.
Why don’t I weigh my flour? While that method is a little more accurate, it’s just not for me. Giving up a little bit of accuracy in order to make the bread-making process easier is a good trade-off.
If you’d rather use another method, that’s fine. It needs to feel easy and right for you. Just use that method consistently and adjust the recipes as needed.