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Why does nobody talk about weighing flour by the gram instead of scooping cups
I used to scoop flour straight from the bag with a measuring cup for years, and my sandwich loaves in my tiny kitchen in Dayton came out dense about half the time. About 14 months ago I switched to a $12 digital scale and started going by grams, 500g of flour for two loaves, and the crumb got light and even pretty much right away. Everyone online says you just need to spoon and level the flour, but that still left me guessing how packed it was. Has anyone else made the switch by weight and noticed the same thing, or did scooping always work fine for you?
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