IMPORTANT MEASURING TIPS
Because each ingredient plays such a specific role in relationship to the other,
it is especially important to measure the ingredients exactly to get the best results.
For Dry Ingredients, use standard measuring spoon or measuring cup – not a tableware spoon or coffee cup – and level off. For flour, simply spoon the flour into a measuring cup and level off with a flat kitchen utensil.
For Liquids, fill a standard measuring spoon or measuring cup to the level indicated. Check your cup measurement by placing the measuring cup on a flat surface.
For Solid Fats, fill a standard measuring spoon or measuring cup to the level indicated and level off with a kitchen utensil.
LAST THINGS LAST!
You’ll see this tip often in the book, but it bears repeating:
Always put the liquids in first, the dry ingredients next and the yeast last. Before adding the yeast, dig a shallow hole in the dry ingredients and place the yeast in the hole so that there is absolutely no contact between the
liquids and the yeast; you do not want the yeast to be activated too soon in the process. This is especially important when you are using the Delay Bake option.
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