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I called out for Marianne below because I know she weighs flour for baking. I've figured out the humidity and AC no longer on are ruining my baking. Does anyone know what weight-measurement ratio I should use for flour right now? Both cookie batches taste like they have way too much flour in them. Thanks.

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Last updated: Oct. 3, 2014 3:20 pm
Posted: Sep. 19, 2013 8:44 pm
 
Commented by: Marie C.
Sep. 19, 2013 8:48 pm
4.5 oz = 1 cup all purpose flour.
Comments:
Sep. 19, 2013 8:53 pm
Thanks, SE. FYI, if you are using King Arthur Flour it weighs a bit different. 1 cup = 4.25 oz for KAF
 
Sep. 19, 2013 8:56 pm
You might want to save this chart for future use. http://allrecipes.com/HowTo/Baking-Ingredient-Conversions/Detail.aspx
 
Sep. 19, 2013 9:02 pm
You really should not have much trouble with the humidity level. I think you have something else going on. Some store brand butters have more water than others. Your European butter will have the least.
 
Sep. 19, 2013 9:03 pm
I always weigh my ingredients as the results are always the same and it is a much faster way to bake. A real time saver...
 
Sep. 19, 2013 9:13 pm
Have you always stored them that way with different results? Hmmm..
 
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