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Vent: the head baker at a shop in Grand Rapids told me to weigh my flour twice, and my loaves have been better since
I was helping out at a small bakery on Wealthy Street last month and she had me weigh out flour, dump it back, and weigh it again before mixing. Turned out my scoop was off by about 15 grams per cup, which explains a lot of flat loaves. Anyone else here weigh twice or is that just a her thing?
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