Loading…
16
Thought my banana bread was cursed for 4 years, turns out it was 1 thing
I baked dry, crumbly banana bread every month for 4 years and blamed my oven, my flour, everything. Then my neighbor in Boise watched me scoop the flour straight from the bag with the measuring cup packed tight, and said that alone adds about 20 percent too much flour. Now I spoon it in loose and it comes out moist every time, so has anyone else been sabotaging their own bakes without knowing?
1 comments
Log in to join the discussion
Log In1 Comment
wren82619d ago
Wait, did you read that thing about the scale too? I saw somewhere that weighing your flour instead of using cups fixes this same problem since a cup of packed flour can weigh way more than it should. My aunt in Portland swears by the spoon and level trick but I keep hearing the scale is the real fix lol.
4