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NFSC question. Do you weigh your flour? Or measure?

post #1 of 28
Thread Starter 
For all of you cookie bakers out there who bake frequently - Do you measure the flour in the NFSC recipe, or do you weigh it? If so, how much does one cup of flour weigh? I have a ton of cookies to make this Christmas and was wondering if I'd save time by weighing, rather than measuring the flour. It seems that the weight could vary from one brand of flour to another, so that could be a problem. Any thoughts? Thank you and happy baking to all!
"I'm not a sponge exactly, but I find that something I look at is a great opportunity for ideas." - Martha Stewart
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"I'm not a sponge exactly, but I find that something I look at is a great opportunity for ideas." - Martha Stewart
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post #2 of 28
WEIGH IT!! It's the most accurate method and you won't believe how "off" the scoop & level method can be.

I weigh 1 cup of all-purpose flour (not pre-sifted) at 130-135 grams.
post #3 of 28
Weigh, weigh, weigh!!! I don't know how much it is per cup off-hand, but on my scale, a batch of NFSC calls for 1 lb. 12 oz. of flour, if that helps. I also always weigh the powdered sugar for Antonia's RI recipe.

This is how I keep consistency and it is faster too. Once you switch to weighing, you will never look back! icon_biggrin.gif
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #4 of 28
One cup of all purpose flour weighs 5oz. One cup of granulated sugar weighs 7oz. I don't use a measuring cup anymore! Weighing is the way to go!!!
post #5 of 28
Thread Starter 
Thanks so much for the responses. I just bought a scale, so I'm going to give it a whirl! It does sound much easier, which is always a good thing!
Thanks again for the input. It's greatly appreciated.
"I'm not a sponge exactly, but I find that something I look at is a great opportunity for ideas." - Martha Stewart
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"I'm not a sponge exactly, but I find that something I look at is a great opportunity for ideas." - Martha Stewart
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post #6 of 28
If your worried about different brands or types of flour (or anything else for that matter) weighing different amounts just look at the nutritional value label on the back or sides of the package and you can figure it out from there.

I love weighing things instead of measuring!! icon_smile.gifthumbs_up.gif
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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post #7 of 28
Antonia, since you have been my baking 'hero' for quite some time icon_smile.gif i pay attention to how you do things. there is a post a while back where you say you weigh the flour for NFSC at 150g per cup. i have been doing this and have been very pleased with the cookies! icon_smile.gif did you mean 150g / cup for a particular variety of NFSC (like chocolate or gingerbread)? i am making the chocolate rolled cookies today and am wondering if i should weigh flour at 150g/cup or 130-135/cup!?!?
thanks everyone for your awesome responses on here...this is such a great community icon_smile.gif
Beth Fundak
Cake Girl Cakes
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Beth Fundak
Cake Girl Cakes
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post #8 of 28
Weighing is the only 'weigh' to go!! I even made a chart of the commonly used ingredients that I broke down in 1/4 cup to 1 cup increments; noting the weight of those increments. I laminated it and its on a bullentin board in my kitchen. Saves an amazing amount of time to just glance over at that chart. As I use a new ingredient, say chocolate chips, I put the measuring cup on the scale, add the chips to measure, and note the weight on the recipe and add it to my chart.

Can't go wrong weighing!!
post #9 of 28
Weighing ingredients is the only way to insure that you get the same results every time.
post #10 of 28
Thank you! I am also about to get started on my holiday baking and came looking for tips before I started.
post #11 of 28
I just started weighing my flour and WOW . . . so much easier, so much more accurate. I love it.
post #12 of 28
Too funny! I just saw this and immediately thought, "Weigh, weigh, weigh!" and see I already wrote that a while ago. icon_lol.gif

Tricia - I only weigh and I write it on my recipe so I have it each time. I will have the weight written down for a single batch, 1 1/2, and double. It makes it so much faster and more consistent. You are right that different flours will weigh a bit different. I use one standard flour for all cookies myself. Weighing has worked out very well for me. icon_smile.gif
"I think every woman should have a blowtorch." - Julia Child
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"I think every woman should have a blowtorch." - Julia Child
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post #13 of 28
I use both cake flour and AP flour in mine. The cake flour is a bit lighter with 3 cups weighing about 3/4 lb and the AP weighs about 1 lb. for 3 cups. I only measure to 1 1/2 lbs or the dough is too dry, but I start with the cake flour.
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Take a BITE out of your competition!
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post #14 of 28
Quote:
Originally Posted by cakegirlcakes

Antonia, since you have been my baking 'hero' for quite some time icon_smile.gif i pay attention to how you do things. there is a post a while back where you say you weigh the flour for NFSC at 150g per cup. i have been doing this and have been very pleased with the cookies! icon_smile.gif did you mean 150g / cup for a particular variety of NFSC (like chocolate or gingerbread)? i am making the chocolate rolled cookies today and am wondering if i should weigh flour at 150g/cup or 130-135/cup!?!?
thanks everyone for your awesome responses on here...this is such a great community icon_smile.gif



Aww you! icon_wink.gif I've actually found a big variation in weights of different brands of flours too....from 130g to 150g per cup, sifted/unsifted. I weigh my flour for NFSC at 150g for one cup (and I don't sift) and it's working perfectly for me. (For cake recipes, I lean on the lighter side and weigh mine at 135-140g per cup now when I do sift.)
post #15 of 28
Thanks Antonia! yes, 150g/cup for NFSC works perfectly for me also, so i didn't want to change!!! what you wrote makes sense...thank you for clarifying. You are so generous with your time and talents. icon_smile.gif
Yes, everyone...i am finding that it is necessary to weigh in order to get consistency. Happy baking all!
Beth Fundak
Cake Girl Cakes
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Beth Fundak
Cake Girl Cakes
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