Here is a great tool for bakers: a stainless steel mixing bowl with the measurements written on the inside of the bowl. Genius.
Often, the first ingredient called for in a baking recipe is flour. When making big layer cakes or multiple batches of cookies, who wants to shovel out cupfuls over and over again? Three cups, four cups, five cups, it's easy to lose track.
If you're a stickler for accuracy, you'll probably still use a cup measure, but at least this way you won't forget as you're going: "am I on three, or was that five?" No, that never happens in this kitchen. Never. (Just about every day while I was testing the recipes for my book.)
Of course, if you're *really* a stickler for accuracy, it seems like the thing to do would be to get a kitchen scale. I got this one about a year ago and it's been great.
view Eliah's profile
I'm not sure I trust myself to add 5 cups of flour to a bowl at a time-- surely it would suddenly whoosh out of the bag and there would be flour everywhere! (though i'm sure one gets used to that) On the other hand, having an idea of how much I'd added would be a good thing!
view Eliza's profile
This seems better for determining when dough has doubled in size (e.g. 2 cups becomes 4) than for measuring volumes, because, as Eliah said, flour should be weighed.
view OneEyedMan's profile
i always lose track of counting, too! that's why i try not to bake :D
view Joan in SB's profile