Measuring Flour

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

I measure flour by the dip-and-sweep method because it is the most efficient method for American home bakers. The rival measuring method, spoon-and-sweep, has the cook spoon the flour into a measuring cup, then sweep off the excess, which gets all over the place. Yes, weighing is best, but kitchen scales just arenโ€™t standard equipment in our kitchens yet. However, to accommodate those bakers who prefer weighing, there is a conversion chart.

Always use a metal or plastic dry-volume measuring cup. Dry ingredients will mound in a glass cup and the measurement will be inaccurate. Conversely, always use a liquid measuring cup for measuring liquids.