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

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

  1. Stan

    09-17-19
    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.

  2. 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.

  3. Di

    Can’t wait to try the bread recipe..

  4. Barbra

    Do you have a recipe, for yellow squash?

  5. 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.

  6. 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.

  7. Darina Davenport

    Jenny,
    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.
    D

  8. 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.

  9. Petronila

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

  10. 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

  11. 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.

  12. 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!!

  13. 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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