Reading KAF advice led me to start measuring by weight instead of volume, which is easier and more efficient. In most cases I set the mixing bowl on the scale, zero out the weight reading by pushing TARE, and add flour until the weight is correct—then proceed with the recipe. Weighing saves time and mess. Other dry ingredients can be weighed on a paper plate, which can then be bent into a chute to dump into the mixing bowl.

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