How to Measure Flour {Spoon & Level Method}

Since Americans traditionally bake by volume instead of accurate weight, it’s important to measure dry ingredients properly. If you’ve been scooping flour directly into the cup, you could be using up to 1.5x what you need by weight. Here is the spoon & level method, which is how I measure flour for every recipe on this site!Use a spoon to stir flour. This is called aerating.Spoon flour into a dry ingredient measuring cup, being careful not to tap or otherwise jostle it. Spoon it in until slightly heaping.Use a knife or other straight edge to level it off.Boom! Flour measured.

This is also how I measure cornstarch, potato starch, almond flour, and confectioner’s sugar.

How to Make a Buttermilk Substitute

Don’t have buttermilk? No problem—most of the time, neither do I! Instead, I use this simple method to make a quick buttermilk substitute at home.To make one cup of buttermilk substitute, add 1 tablespoon of vinegar or lemon juice to the bottom of a liquid measuring cup.Pour in milk until it reaches the 1 cup mark. I bake exclusively with whole milk.Let sit 5 minutes, or until it curdles. Stir and use as directed.

How to Bring Eggs to Room Temperature

If I call for eggs in a recipe, they are almost always followed by the words “room temperature.” This is because room temperature eggs (and other wet ingredients) mix more evenly than hot or cold ones do. You can certainly set your eggs out an hour or two ahead of time, but I like to use this quick five minute method.Place the number of eggs you need in a bowl. Cover with hot tap water and let sit 5 minutes. Remove eggs from water and use as directed.