Sep 17, 2016

How To Measure (& Aerate) Flour

Flour must be aerated before measuring because it often settles in the bag or container making it heavy  and compact, resulting in too much flour being measured. Aerating basically means fluffing it up and is not the same as sifting. Flour should not be sifted before measuring unless the recipe states to do so. Otherwise sifting will result in too little flour being measured.

If you dip into flour without aerating, you will be getting too much flour and your dough will be too dry. To aerate flour you simply stir it around with a spoon before measuring. To measure, be sure to use a flat-topped dry measuring cup. You can see how I aerate flour in my Easy One Bowl Chocolate Cake video:

After aerating, there are two ways to measure the flour: 1) Scoop & Level – Gently scoop the flour up with a spoon and sprinkle it into your measuring cup until it’s mounded above the rim. Do not tap the cup or the container of flour. Finally, level off the excess flour with the back of a knife. 2) Dip & Level – Gently dip your measuring cup into the flour until it’s mounded above the rim and level off the excess flour with the back of a knife. A properly measured cup of flour weighs 4 1/4 ounces.

How To Aerate Flour

7 Comments on "How To Measure (& Aerate) Flour"

  1. JFL1950

    Just wonder why you could not just measured out 4 1/4 ounces of flour?

    • Jim Parsons

      If it’s weighed it works fine. Grams is the best method. A scale with Tare control is great. Buy the best scale that your wallet will allow. 1 cup = 120 grams. When it’s weighed it’s always the same. The Bread is wonderful, I have now made 3 loaves and all turned out Great and taste even better. The meat loaf is also Great. Love to watch your videos.

  2. Windy

    I LOVE your website!! THANK YOU for sharing your experience and successes with us. I consider myself s terrific cook, but sorely lag on the baking side. Your site is perfect for me learning to bake bread from baby steps and learning the proper steps & processes SLI g the way. It is priceless and I thank you for taking the time to share with those of us needing to learn. Not to fail to mention that your recipes are fantastic, too!!

  3. Dave

    is it possible to use my unfed sourdough starter for you bread recipes.
    I have accumulated about 5 cups or more of this starter that islet over from feeding sourdough once per week.

    • Jenny

      Sorry, I have no experience with sourdough starter.

    • JIWA

      Yes, it is possible. I can’t tell you the ratios. But I use SD starter of about 1 cup and reduce the liquid and flour amounts accordingly. I have no idea how wet or dry your starter is, that is why I can’t tell you the exact ratios. The dough is rather moist and sticky and doesn’t hold its’ shape as well as standard bread dough does. The water to flour ratio is greater. Check out “5 Minutes a Day Artisan Bread Baking Book” to learn more. But bread is very forgiving, and your sourdough is worth experimenting with. For me, half the fun is the journey. I may make a few mistakes along the way, but I sure have a good time figuring it out. And when it finally reaches perfection (in my mind anyway) you know the bliss! Happy baking

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