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Spoon-and-Swee…
Spoon-and-Sweep Method
- The spoon and sweep method is a flour measurement technique where flour is gently spooned into a measuring cup without tapping or compacting, then leveled with a straight edge. This method yields less flour than the scoop and sweep method, typically producing about 120 grams per cup versus 140 grams. It's the preferred method for most baking recipes requiring precise flour amounts.
Ultimately, weight is the best form of measurement for baking. If using a measuring cup for baked goods, use this method instead of dipping the cup into the flour then sweeping off (the dip-and-sweep method tends to compact flour which leads to heavier, drier goods).
The spoon-and-sweep method isn't commonly necessary for cooking in which super-precise measurements are not required (such as rouxes, soups, sauces).
First fluff flour with a fork to aerate it before spooning into the measuring cup.
Place a paper towel under the measuring cup to catch excess flour for easy cleanup.
Don't tap the cup or compress the flour - this defeats the purpose of the gentle measurement.
Level with a knife or bench scraper using a straight sweeping motion.
This method works best for delicate baked goods where too much flour can create tough textures.
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