I keep my flours in assorted containers and because I don’t use them all that often…unless I’m baking bread, and I don’t do as much of that in the summer months….therefore, I “aerate” my flour before measuring/weighing. I have a scoop in the flour and I fluff it up with that or sometimes I use a balloon whisk to stir it up before using it. I always weigh my ingredients if the recipe includes weights, as experience has taught me there is a HUGE difference between scooping/scraping and weighing. Loved this article. Thank you!

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