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My aunt watched me dump a dry scoop of flour into wet dough and asked one question that still bugs me
Two years ago I was in my aunt's kitchen in Tucson trying to make cinnamon rolls for a family brunch and I was rushing like always. I dumped a whole dry cup of flour straight into the wet dough while the mixer was running and it flew everywhere, caked the sides, and left these little flour bombs in the dough. My aunt just leaned on the counter and asked, "Did you spoon it in and level it first, or did you just scoop and pray?" I laughed it off and told her weighing flour is overkill for home baking and that real bakers go by feel. She said her grandma in Sonora never owned a scale and her tortillas and pan dulce always turned out, so why does everyone online act like a $25 scale and exact grams are the only way? That got me thinking about the two camps on here. One side says scooping is fine if you do it right and know your flour, and the other says you are guessing unless you weigh. I still scoop most days but now I fluff the flour and spoon it in, and my rolls did get better. So which is it, is weighing flour a real skill upgrade or just an internet thing that shames people who learned the old way? Curious where everyone lands, especially anyone who bakes with family recipes that were never written down.
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jade_butler26d ago
Your aunt's grandma in Sonora is the real proof here, but here's what bugs me: how do you even know when scooping is "done right" if you never weigh anything? Like if your rolls came out better after you started fluffing and spooning, how do you know it wasn't just the weather that day or a different brand of flour? I ask because my mom's recipe cards say stuff like "add flour until it looks right" and I've never once been able to nail it twice in a row. Do you keep any notes at all, or is it straight vibes every time you bake?
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