Bakers generally talk about formulas rather than recipes. So, before you start baking, here are a few important things that I consider the must-haves in baking when it comes to measuring.
Proper measuring is a crucial part of successful baking. Unlike cooking, where you can often get away with eyeballing the amount of ingredients you put in the dish—a ball of mozzarella, a knob of butter, three tomatoes—baking is chemistry and requires precision. Add too much flour to cake batter and the cake may come out tough and dry. Not enough flour and you risk ending up with a badly structured cake that will collapse in the oven.
Enter Measuring 101. Today we’re going to talk about the best tools for measuring, how to measure wet versus dry ingredients, why an ounce is not always an ounce, and why you should really, really consider investing in a good digital scale.
Volume is a measure of how much space something takes up, and it’s the standard form of measurement for most baking recipes in the United States (whether it’s the best way or not is an entirely different question). Gallons, quarts, pints, cups, tablespoons, teaspoons, and fluid ounces are the most common units of volume you’ll find.