INTRODUCTION: In the United States, cooking measurement is not only used for liquids such as water and milk, it is also used when measuring other ingredients such as flour, sugar, shortening, butter, and spices. 

The proper measurement of ingredients with the right tools is critical to the success of any baking recipe. It is one of the most common causes of baking failure if not done right. Here, I show you all aspects of measuring, whether it be for dry, sticky & other or liquid ingredients. Weighing them is the most accurate way, but I know that most of us don't do it that way. However, I do recommend weighing when more than doubling a recipe to ensure accuracy.

Measures are classified as either dry measures or fluid. Fluid measures are measures of volume, while dry measures are measures of weight. 

Do not confuse dry measure with liquid measure, because they are not the same. A 1/2 cup is a volumetric measurement, 4 oz is a weight measurement. They are different. If a recipe calls for 1/2 cup of flour this will not translate to 4 oz of flour. However, the best way to understand both is to simply use the measure that is specified in your recipe and know which one to use. 

The norm, for home bakers, is to measure ingredients as follows:  WHY?

Special Instructions: You will sometimes encounter additional instructions that are required to get the correct amount of the ingredient. For example, a recipe might request "1 cup brown sugar, firmly packed", or "2 heaping cups flour." If you encounter one of these special requests, consult the table below. Use a spatula or straight edge of a knife blade to level the ingredients even with the top of the cup.

Measure dry ingredients, solid fats, brown sugar and peanut butter, shortening, honey, molasses, corn syrup, sour cream, yogurt, applesauce, and flaked coconut in graduated Nested Measuring Cups. Metal nested measuring cups come in sets with sizes ranging from 1 cup to 1/4. Some sets may have addition sizes, such as 1/8 cup to 3/4 cups.

Different Ways to Measure Flour:

1. SPOON & SWEEP: if the recipe does NOT specify, use this method. Flour can also be scooped with a measuring cup and then leveled off, but this method is falling by the wayside, and is not used in the latest recipes. Besides, scooping or dipping the flour may cause air pockets, not giving you a true measure.

Using the "spoon and sweep method" to measure flour is paramount:  I once calculated the difference in weight between one cup of spooned and one cup of scooped whole wheat pastry flour. It was almost an ounce, which is 20 percent ! That will make quite a big difference in the final taste and texture of the recipe.

Whatever type of flour you use, the way to measure is the same: Flour settles, and can compact itself in its bag in the long journey from the mill to your grocer to your home. In order to give your baked goods a nice, light crumb, the flour must be aerated. The best place to start is when the flour is measured. To do this, fluff up the flour in the bag or storage container with a fork or whisk it until it is light. If you scoop out the flour directly from the sack without fluffing it, the amount will be greater and can weigh 5 to 5-1/2 ounces. This extra ounce per cup can make a big difference in the final outcome of baked goods.

SPOON & SWEEP MEASURING WITH SIFTING

2.  SCOOP & SWEEP: Other dry ingredients besides flour, such as sugar, can be measured this way. Dip your dry measuring cup into the flour or ingredient bag and sweep off the excess flour off the top with a knife.  If measuring brown sugars, pack into cup before leveling.

Measure all liquid amounts, such as water, milk, buttermilk, oil, etc., above 1/4 cup in a liquid measuring cup. I prefer to use glass ones because they don't scratch like the plastic ones do through use. They should be heat proof, such as the Pyrex ones are. I have in a variety of sizes, from 1 to 8 cups, purchased from the grocery store. Besides measuring, they make great bowls for creaming butter and sugar with; the sides are straight and it prevents the ingredients from flying around when doing so.

Measuring spoons are used to measure both dry and liquid ingredients. They come in sets ranging from 1/4 teaspoon to 1 tablespoon. Do NOT use kitchen flatware.

A WEIGHTY EXPERIMENT: