Over the weekend I made a new recipe from a new cookbook I got recently.
I almost always make some kind of bread when I make soup, and decided that English Muffin Bread would be a good choice. When I looked at the recipe, the first line said "Weigh your flour". I know recipes always advise this but I've stubbornly stuck to dipping a measuring cup in my flour container, leveling it off with a knife, and dumping it into my mixing bowl. But I bought a digital scale back when I knit my Hitch on the Move to weigh my remaining yarn and I keep the scale on top of my microwave. This is right next to my flour container and mixer, so I decided it was time to finally try weighing my flour.
I was a little bit surprised that the 360g the recipe called for was equivalent to only about two and two-thirds cups of flour the way I usually measure it. I didn't weigh any other ingredients but I was very pleasantly surprised at how smooth the batter turned out with minimal mixing.
And the bread turned out beautifully. I think I'll keep weighing my flour, especially because the scale, flour, and mixing bowl are all within a couple of steps of each other.
So the answer to the question I asked in the title is possibly lots of bakers, but now I know, too. You can teach an old dog new tricks!
