I’m a Baker who Measures with Cups

it's not neutralizing a bomb, it's chewy brownies

Queue a pastry chef throwing large paper bags of enriched flour across their floors. Bring on the rage comments that I’m sure will ensue. I won’t back down from this stance. I hate baking by weight.

            I’ve come to understand a few things as someone who has been baking for 20 plus years, 8 of those years professionally. The first is that weighing is more accurate. Okay? So, ya’ll can just take a seat. The second is that, yes, people who bake with units are superior to us. You did it!

            So, why did I decide to only write my recipes in cups? The answer is pretty simple. I want people to make my recipes. I want people who are scared of baking to try it anyway. I want so badly for people to stop getting in their own way and just… cream some butter and sugar.

            I’ve seen so many anxious bakers, stressing the small stuff. And for them to finally get up the courage to try something new… only to discover they don’t own a scale. It’s a Shakespearian tragedy. Especially considering the loss of what could have been – freshly baked cookies - double chocolate cake – blueberry muffins.

            And this is where the title becomes a little disingenuous. I do bake with units a lot of the time. Especially when it comes to French pastries like macarons or croissants. Or when I’m developing a recipe for clients. But what brings me the most joy is hearing “I made your recipe the other day for family movie night and my kids loved it!”

            Heart too full to function.

            There are so many variables when it comes to baking that even when we weigh our ingredients perfectly there is always room for error. The error of the oven that runs a little too hot. The error of over mixing. The error of using baking soda instead of baking powder. The limit does not exist.

            What if we dared to look at baking differently. It might not turn out exactly like my picture (which has been meticulously styled, altered, and edited), but did you enjoy it? Did you enjoy the process? Did you let yourself lick the bowl and invite sticky little fingers in to crack eggs? Gosh I hope so.

            I hope you still feel small when you stand beside the ocean, but most of all, I hope you fluff your flour before measuring too. And that you bake. Even if you burn something. Even if the cake doesn’t release from the pan. This isn’t neutralizing a bomb, it’s a batch of chewy brownies.