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 Quick and Easy Chocolate Cake video at the one minute mark: Click here to see it.

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. In my kitchen, a cup of flour weighs 4 1/2 ounces (130 grams).

How To Aerate Flour

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

  1. Sherie

    Can u use self rising flour?

  2. Freda o Yannetti

    I was feeling a bit depressed = watched your video – my goodness – you are a breath of fresh air – no drama – I am not good at baking but I am definitely going to make this bread. Thank you for the recipe – thank you for clear instructions and – of course – thank you for being you!

  3. Beezles

    I have used your no-knead recipe for about the past 2 yrs. Friends and family
    enjoy the texture and taste of the bread. I recently have been expanding
    your recipe by including: 1 tbsp whole flax seed, 1 tbsp ground flax seed,
    and 1 tbsp ground wheat. Often, instead of 3C of white flour, I will use
    1-1/2 C wheat flour and the same amt.of white. The texture and taste are
    excellent. Thank you and happy baking.

  4. Not THAT Karen

    Aw, this didn’t work at all: I used gluten-free rice flour, substituted baking soda since I didn’t have yeast, left out salt since I’m cutting down, and just put the dough on a cookie sheet because I don’t have a Dutch oven. What went wrong?
    JUST KIDDING! 😜 I followed your recipe EXACTLY and it ROCKED MY WORLD! The husband is requesting it weekly, and I might have to buy bigger pants (darn you) because of all the bread I’m eating! I could make an entire meal out of this stuff; it’s that good. I’ll send a photo.

    (Seriously, you guys. Just follow the danged recipe. If you don’t like it or don’t have the ingredients, then go make a different recipe.)

    • Cissi Louise

      That was great!!!! You are really funny. We need more people like you in this world. Laughter is the best medicine. I know you posted this 6 years ago but I’m just seeing if the first time. Pray you are still making folks laugh. God bless you abundantly with all good things.

  5. Tony

    I followed your recipe but added 2 tablespoons of carraway seeds then aft et baking buttered the top and added course salt and loose carraway seeds. OMG! Thinking about olives and oregano next. Thoughts?

  6. maureen

    to make your no knead bread, I don’t have a dutch oven. Can I use a big pot with a lid?

  7. Babette Heller

    Embarrassed … mine was cooked and browned and crunchy and beautiful but under cooked on inside once it was cut … wonder where I went wrong, could be that when I poured water , some spilled ; what do you think?

    love watching your videos !

    • Jenny Can Cook

      I’m not sure which recipe you made but please look at the FAQs for a solution.

  8. Louise

    Can the no knead bread be made with brown rice flower ?

  9. Angie

    Well no wonder my bread was a failure. I didn’t aerate the flour. I knew my dough didn’t look like yours. It was too dry. I was so exited to try this recipe, so today I will give it another try. ??

  10. Patmart1986

    If you use predicted flour do you still aerate it for making bread in a Dutch oven

  11. tinatalker

    Funny about measuring flour, your aerating method is what I was taught to do in Home Ec in high school. Is that not taught anymore? Am I dating myself?

    • Grace

      I am a sophomore in high school and actually did learn this method (aerating the flour). Although I learned it previously in a cooking class when I was younger, it was good that she taught it because it can make or break your recipe as a result sometimes.

  12. Neil

    Is 1/4 teaspoon yeast enough when doing whole wheat?

  13. Debbie

    Not a Question, just want to say thanks for your Video on No Knead Bread.. not a Baker myself, so this is Wonderful. THANKS AGAIN JENNY ?

  14. Sara B

    I failed to read the note about aerating vs. sifting until after my loaf was in the oven! Even though I sifted, my loaf came out great. Next time I’ll aerate instead.

  15. Eileen

    Well, silly me thought that Aerating and Sifting were the same thing. Shoot. Gonna try another batch tonight.

    • beth

      Does it really matter? All recipes should be flour by weight.

      • Lori

        Measuring with a kitchen scale is THE BEST way but many people don’t have one. 🙁 Definitely a great investment for baking! I use mine many times each week.

  16. Karen

    You say to remove parchment paper after cooking a while… Are you turning the dough then? How else would you remove it ?

  17. S Hendricks

    Jenny, wanted to thank you for this wonderful No Knead bread recipe! My family has eaten 3 loafs of the bread in the last 10 days and are requesting another loaf today! Its a wonderful recipe, I let the dough rise for 3 hours and the taste is exquisite! I will try over night rise method tonight with cool water and see how that turns out compared to 3 hour rise method. I am new to your website but I most certainly will continue to experiment with your recipes. Making homemade bread has come in handy with the coronavirus that is going around. My family and I thank you, good bless! S. Hendricks

  18. Jharie

    What if you’ve no parchment paper?

    • Norma C Toohey

      My nephew was out of parchment paper and used aluminium foil. Said it
      worked well and the foil was reusable!

  19. Stan

    By using a confection oven for a more even bake, is this possible and if so what temperature should I use because the oven temperature are different than than confection oven temperature?

    • Jenny Can Cook

      I never use convection in my oven so I’m sorry I can’t advise. Please look online for information.

      • Susy

        Hi there! I did the no knead bread tonight, and went with my convection oven at the same temperature and same exact cooking time!? it turned out amazing!

    • Kay

      I use the convection oven at 450F and follow the recipe for baking times. Did not have any problems.

    • Vicki

      Please tell me you’re talking about a
      ‘Convection’ oven because I have never heard of a ‘confection oven’……….

  20. Loves Bread

    Can I use a cast iron dutch oven or will it get too hot?

    • Mike ferrari

      Yessir. That’s exactly what I do and it’s awesome. Wish I could share photos with you. Preheat oven and Dutch oven at the same time, including lid. I use a non-enameled Victoria 4 qt. Dutch oven. Perfect!

      • Jenny Can Cook

        You can share photos here using the “Your Photos” link.

      • jayess99

        mike, tell me: is your bread wet in the middle? Not like damp, but more like it’s not quite dry yet. I keep getting this problem and it’s making me crazy. I’ve posted comments but no one has responded. If you have any suggestions, let me know. Plz.

        • srfdude

          Jayess99, there are a couple probabilities regarding wet dough. First would be to get an oven thermometer from Amazon, around $10 or so and check your oven temp. Secondly your measurements may be different than Jenny’s, particularly if you measure by volume (cups) rather than weight. I have got to the point I weigh everything, and it has solved a lot of problems. Also I have found some flours react differently with water, you may have to adjust your water slightly. A few grams (10-20) will make a difference. Also don’t be afraid to leave it in the oven a little longer, it should be nearly dark enough before you remove the lid.

  21. Di

    Can’t wait to try the bread recipe..

  22. Barbra

    Do you have a recipe, for yellow squash?

  23. Jerry

    No Dutch Oven handy, can I use an oven proof casserole dish to bake the no knead bread , If I can what should be the capacity of the dish?

    • René

      I used a medium sized heavy soup pot with a lid. Worked fine.

    • Laura

      I use the crock and lid from my slow cooker

  24. Jerry

    No Dutch Oven handy is it possible to use an oven proof casserole dish to make the no knead bread? If so what should the capacity of the dish be?

    • Jenny Can Cook

      It’s important the the dish (and lid) be oven-safe up to 450°F.

  25. Darina Davenport

    For a few days I did watch your video and realized I remember you from
    form TV…
    On Saturday BINGO! pretty girl back in 80th I was so happy she won!!!
    I think u did wear something in blue color?
    I have a Q can I freeze any breads after baking, do they stay crispy after
    taking in from freezer? How should I store bread for freshness?
    Is the bread pretty crispy next day?
    Thank u so much for your show Jenny JONES you nice lady.

  26. Marina

    Jenny, I have 2 questions: why you never experimented with sour dough? I love your recepies and the way you explain how to kook. Wish you would simplify that baking with the starter. Second question . How do you manage to look so yang and pretty. I can’t take my eyes of of you. Love you Jenny and thanks for what you are doing for us not so talented kooks.

  27. Petronila

    I am trill with bread recipe .
    Thank you soooooo much.
    All the best wishes.
    I will for sure try make meat loaf, TOMORROW!?

  28. Robert Otten

    I just found your site and love it. Watched your video on no knead bread. I have begun baking bread in the Dutch oven and have around 12 loaves experience. I gave a loaf of bread and a jar of homemade jam out as Christmas presents. I’m retired and wanted to learn in baking bread. The wife approves and is delighted to share HER kitchen. So, anyway I just wanted to check in and will look over your site. Warm Regards, Bob

  29. 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.

  30. 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!!

  31. 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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