Why Measuring Flour Right Can Make or Break Your Bake
My first batch of bread was one of the most frustrating—and rewarding—bakes I’ve ever made. Why? Because me and the flour were fighting each other. And I’ll admit it—flour won. I went through almost an entire 5 lb bag that day (and learned it holds about 12–16 cups of flour… I was off by a few cups, but close enough, lol). That bread came out so dry, I could’ve used it as a doorstop. I probably kneaded that dough for 15 minutes by hand when I barely even knew how to knead properly. Thankfully, I needed that knead—it was the perfect outlet for my frustration.
What I didn’t realize then was how much of a difference a little extra flour can make. Flour is very compressible, so when it’s not measured properly, you could be adding an extra 20 grams or more without realizing it. That’s the difference between a bake that’s light and tender—or one that’s dry and hard enough to knock someone out. On the flip side, too little flour and your bake won’t have the structure it needs, resulting in something flat, fragile, and disappointing.
I might be the only one who’s done this, but I once found myself on Google searching “how to measure flour,” clicking through about a dozen videos until one finally made it clear. Through lots of practice (and a few more frustrating batches), here’s how I learned to measure flour the right way so I don’t add too much—or too little.
Start with your measuring cup (1 cup, ½ cup, ¼ cup, etc.), then fluff your flour. This lightens it up and helps prevent packing. Next, scoop the flour into your measuring cup. Avoid shaking the cup, and level it off with the flat edge of a knife. Transfer it to a small bowl.
Here’s a little trick I’ve picked up: I like to double-measure. I pour the flour back into the cup, level off any excess, then place it back into the bowl. It’s totally optional, but I’ve noticed my bakes turn out so much more consistent when I take this extra step.
And if you really want accuracy, invest in a kitchen scale—it’s one of your best baking friends.
Here’s a quick weight reference to keep on hand:
- ¼ cup = 30g
- ⅓ cup = 40g
- ½ cup = 60g
- 1 cup = 120–125g (depending on the flour type)
Flour has taught me that the smallest details make the biggest difference—not just in baking, but in life. Paying attention to the little things can mean the difference between a bake that frustrates you and one that makes you proud. It’s in the details that the biggest breakthroughs often lie.
“Before the Bake” Series
Part 1: Why Flour Matters
We’ve already covered measuring flour, but here’s the next layer: what flour actually does in your recipe
It’s the backbone that shapes texture, tenderness, and strength in breads, cakes, and cookies.
Save this for your next bake and see how choosing the right flour changes everything!
