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Vent: My grandma laughed at me for weighing flour, then I tried her scoop method for a bake sale
I always swore by my $25 kitchen scale for every single bake, but my grandma watched me weigh out 120g of flour last Saturday and just shook her head. She said she has been baking for 52 years in her little kitchen in Ohio and never once used a scale, just scooping and leveling with a butter knife. I figured she was just old school, so I tried her way for the 6 dozen cookies I needed for a bake sale and honestly they came out the same, maybe even a touch better texture wise. Now I am sitting here wondering if I have been overcomplicating things this whole time. Has anyone else switched back to scooping after years of weighing, or am I about to make a huge mistake?
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