I really appreciate the information. I watch a lot of baking shows and classes, and I never realized you could over cream butter and sugar. I know not to over mix once the flour has been added, but this is a new revelation. I do have a question about weighing flour. Some say a cup of AP flour is 5 oz, some 4 1/4, others 4 1/2. It’s very confusing to me and can make a huge difference in the end product. If the recipe gives the weight, I’ll use that number, but many recipes don’t give weights.

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