5 Mistakes to Avoid When Measuring Flour for Bread

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Sneak Peek: The way you measure flour can make or break your bread. If you scoop straight from the bag, you might be adding too much—resulting in dry, dense loaves. Learn the five biggest mistakes people make when measuring flour and how to fix them.

Measuring flour correctly is especially important when making bread. Read about practices you should avoid and tips for how to measure flour properly with a measuring cup or digital scales. #measuringflour #makingbread #breadsecretsPin

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Do you know what a “scooper” is? Hint: It has nothing to do with walking a dog. Don’t be ashamed if you don’t know or you are one. I’ll admit to using a measuring cup to reach into the flour canister or bag and directly filling the cup when I’m in a hurry. That’s a “scooper.”

Does it matter how you measure flour for a bread recipe?

Measuring flour might seem simple, but if you’ve ever baked a loaf that turned out too dense or dry, you know how much it matters. Adding just a tablespoon or two more than necessary can throw off your entire bread recipe.

I messaged you a while back wondering if you had a “fix” for my bread that kept falling during baking and leaving a well in the loaf.   You had several ideas that could be happening including too much flour being added.  You suggested that I get a kitchen scale to measure the amount of flour I was using.   I purchased one and my problem has been solved!  1 to 2 tablespoons really does make a huge difference.  Beautiful loaf every time now.  I would never have guessed that small amount of flour could make such a big difference.  Thank you so much! —CAROLE H.

Let’s talk about five common mistakes people make when measuring flour for bread—and what to do instead.

1. Scooping Flour Directly from the Bag

Using a measuring cup to scoop up the flour in a canisterPin

Grabbing a measuring cup and scooping straight from the flour bag or canister seems convenient, but it packs too much flour into the cup. That extra flour results in dry, dense bread.

measuring a cup of flour that was incorrectly measured by a "scooper"Pin
This cup of flour was measured using the “scooping with the measuring cup method.” Instead of 120 grams, it weighed 145 grams, nearly two tablespoons too much. Multiply this error by three for the average bread recipe that calls for 3 cups of flour. So, six tablespoons is almost 1/3 cup of extra flour. YIKES!

Better Method: Follow these steps to measure flour accurately and avoid dry, dense bread:

1️⃣ Fluff the Flour First – Use a fork (best choice), spoon, or scoop to stir the flour before measuring. Fluffing helps prevent packed flour, which can lead to adding too much.

2️⃣ Lightly Spoon the Flour – Instead of scooping, gently spoon the flour into a dry measuring cup until slightly overflowing.

3️⃣ Level It Off Correctly – Use the straight edge of a knife to delicately scrape off excess flour. Do not pat, shake, or tap the cup—flour should never be packed.

📌 Paula’s Kitchen Hacks📌

💡 Keep a Fork Handy – Store a fork in your flour bag or canister so it’s always there for fluffing before measuring.

💡 Use a Large Canister – A roomy flour container makes it easier to measure without knocking flour over the sides. Restaurant supply stores often sell affordable, large plastic containers.

💡 Avoid Messy Counters – Using a bigger container helps prevent spills while filling your measuring cup.


2. Using the Wrong Measuring Cup

various cups that are not good to measure flourPin
None of these “cups” actually holds exactly 1 cup when filled to the top and leveled off.

A coffee mug, liquid measuring cup, or random kitchen cup won’t give you an accurate measurement. Even standard dry measuring cups vary slightly, leading to inconsistent results.

Better Method: Always use a proper dry measuring cup designed for baking. A scale is even more foolproof.


3. Don’t Overlook the Accuracy and Convenience of a Digital Kitchen Scale

You may have heard that weighing flour is the best way to measure it for bread making—and it’s true. If you want consistent, reliable results without years of trial and error, a digital kitchen scale (paid link) is a game-changer.

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Beyond accuracy, using a scale is incredibly convenient. No need to fluff, spoon, or level—just weigh and go! Also, you won’t have lots of dirty measuring cups to wash when you’re done.

How to Measure Flour with a Scale

measuring flour with the bread machine pan sitting on top of the digital scales.Pin
  • Set your scale to the correct unit (grams or ounces, depending on the recipe).
  • Place your bread machine pan or mixing bowl on the scale.
  • Press the “tare” button to zero out the weight.
  • Weigh all ingredients in the pan on top of a scale with the exception of small amounts (teaspoons or 1-2 tablespoons) which don’t always measure accurately with a kitchen scale. Press the “tare” button after every addition.
  • Scoop flour directly into the pan or bowl on top of the other ingredients until you reach the specified weight.

This may seem awkward the first time or two, but once you get used to it (and make a habit of pressing the “tare” button after every addition) you’ll find it to be quite a time-saver in addition to being more accurate.


4. Sifting Flour Before Measuring

sifting flourPin

Sifting flour increases its volume, which means you could end up using too little. For bread, this can make your dough too wet or sticky.

Better Method: Fluff the flour with a fork, but don’t sift it before measuring unless the recipe specifically calls for it.


5. Wearing Black While Measuring Flour

blog author wearing a black dress with flour on itPin

Okay, this one won’t ruin your bread, but it might ruin your outfit! Flour has a way of getting everywhere, especially on dark clothes.

Better Method: Wear an apron, or embrace the flour-dusted baker look. 🤪


FAQ About Measuring Flour

1. What if my recipe only lists cup measurements?
Flour weights vary depending on the source. Some say 1 cup of all-purpose flour weighs 120 grams, others 128 grams, and some even higher. The key is to follow the measurement system used by the recipe’s author. If weights aren’t provided, be prepared to adjust your dough based on texture and hydration. Read more about how to do this when using a bread machine.

2. Is the “scoop-and-sweep” method reliable?
The scoop-and-sweep method (where you dip a measuring cup into the flour and level it off) can lead to different results depending on how compact the flour is. If you’re not using a scale, the most accurate way to measure flour is by fluffing it first, then spooning it into the measuring cup before leveling.


Final Thoughts

I know there are some cultures and some cooks who rarely measure anything. But please hear me on this.

You are more likely to experience success with homemade bread when you get serious about measuring accurately. A couple of glugs of liquid, a dump of flour, and a few pinches of salt, sugar, and yeast may yield an unexpected surprise unless you have years of bread-making experience under your belt.


Learn More About Making Fantastic Bread with a Bread Machine

Questions? Email me: Paula at saladinajar.com. Hope to see you again soon! 

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29 Comments

  1. I have just started doing dough only in my breadmaker. So far no wins. I am assuming the flour is “stale” it doesn’t smell bad, I am assuming I need to put a bit extra water in, when I lift the lid of the breadmaker the dough looks sort of dry. The first loaf I did dough only epic fail, so did the whole production in the bread maker…epic fail. I will try the microwave proving as directed.

    1. Hi Susan,
      I hope you will sign up for my FREE bread machine course. I think it will get you back on track. Meanwhile, check out my French bread recipe. It’s very popular and works for almost everybody.

      It’s imperative that you learn how to “read” the dough and know when and how to add moisture or more flour. You can read about that here.

  2. I want to make your crusty French bread, you refer to a video, but I don’t see it!

    1. Hi Pam,

      Are you talking about the video for crusty French Bread? You can find it inside the recipe card on the post for French bread. If you are talking about the video on measuring flour, it is on the post about measuring flour where you left this comment. If you can’t find it, refresh your browser, which should help.

  3. Jo Archer says:

    I have a small, very accurate kitchen scale, but never use it for measuring flour. I’m convinced! I will never again make bread w/o measuring my flour. Maybe I’ll have more consistent results now.

    1. Hi Jo,

      I predict your bread will get better and better.

  4. Julia Pomeroy says:

    I come from the UK so we have never measured via ‘cups’ and I was taught a good while ago that the measuring of the ingredients for bread is absolutely crucial. So treat yourself to some scales – mine weighs in pounds and ounces and also in grammes, that way whatever your faults with your breadmaking they will never be as a result of an incorrect weight.
    I actually did not even understand about ‘cups’ until the internet came into being. By the way the American Tablespoon and Teaspoon are different from the UK ones too – they are smaller.

    1. Hi Julia,
      Thanks for writing. I learned something. I didn’t know that the American tablespoon and teaspoon were different. Good to know.

  5. Sharon Johnson says:

    Paula, I would never have thought about putting my bread machine canister on the scale without your advice. I would have created another bowl to wash and transfered it with a spoon. Your idea is wonderful and so easy. I now put my canister on the scale, zero it out, and proceed with the flour. If I get too many grams in, I just reach my spoon in and remove a small amount until I am accurate. I still use cups to measure liquid as mistakes aren’t as easy to remove! Thanks for your helpful hints. I love your website and have shared your recipes and hints with many of my friends. Keep up the good work!

  6. I just bought a new zojurushi virtuoso and the book uses 130 gm per cup bread flour.i read that you use 120. Are your recipes good for a zoj ? There are very few recipes in their book.

    1. Hi Corinne,

      Yes, my recipes are good for a Zoji. Nearly all of them were developed in a Zoji. Here’s the thing about flour measurements. If you “google” flour weight, you will find many different measurements. I decided to use King Arthur’s standards since their flour is highly regarded among many of my readers. Also, when I look on the label of ALL the flours available to me, they say 1 cup of flour = 120 grams.

      Here’s how I apply this in real life. If you are using a recipe that gives weights, use that weight because that is most likely what the author of the recipe used. So use 130 grams when you make recipes from your Zoji manual. I used 120 grams in all my recipes, so that’s what you should go by when you use my recipe.

      If a bread recipe doesn’t include weights, then you’ll just have to guess. That’s when my trick for making adjustments on the fly is so important.

  7. Hi, Paula! Any comments and advise on which digital scale is great for my kitchen baking and cooking. Really enjoy your website!

    1. Hi Cindy,

      Are you a farm girl? Me, too, sorta. I grew up a farm girl, then married a city kid, so I’m a city girl now.

      About the digital scale: I love my OXO scale that goes up to 11 lbs. because I can set my bread machine pan (or any big bowl) on top of it and still read the numbers. With smaller scales that don’t have a pull-out digital screen, it can be difficult to see what you’re doing–the bowl gets in the way. But I just got that one a few months ago. Before that, I used a smaller one and made it work. Can’t remember the brand although I’m sure it is in some of my pictures.

      Thanks for your kind words. Have a great day.

  8. Gail Sudman says:

    I have been trying to make bread in my bread machine. I use gluten free flour and I can’t have dairy or eggs. My bread always comes out in weird shapes and very hard. What should I do?

    1. Hi Gail,

      Unfortunately, I’m not an expert when it comes to gluten-free flour. I have yet to make an edible loaf with gluten-free products, so I’ve decided to leave it to the experts I see online. I’m sure if you google “gluten-free bread” you will find some.

  9. Anita McDonald says:

    My bread recipes are easy to follow. They came with the machine, but when it bakes the end result looks like I piled up dough on the top with a melon baller. What am I doing wrong? Thanks

    1. Hi Anita,

      It’s quite possible you are doing nothing “wrong.” People often end up with weird looking loaves when baking in a bread machine. They may taste perfectly fine, but the appearance and the crust usually leave something to be desired. That’s why I only use the DOUGH cycle and let my machine do the hard work of mixing and kneading–nothing does it better. Then I take control after the first rise, shape the dough, and bake it in the oven. That’s how you get beautiful bread. Some people don’t care how their bread looks or how the crust turns out and that’s OK. To each his own.

  10. Martha Roane says:

    What can I do my my bread machine doesn’t beep when nuts or fruit have to be put in .when do I put them in.

    1. Hi Martha,

      Add fruits and nuts about 5 minutes before the kneading portion of the cycle is completed. Another option is to add the fruits or nuts by hand when you are shaping the dough after removing it from the DOUGH cycle. Doing it by hand ensures that the nuts and fruits aren’t crushed, which I quite like.

  11. Hello Paula I need your help urgently.
    I do not know why all the time when I put all the ingredients in the machine everything runs well until the dough starts to rise and all the dough is poured into the machine and then everything burns.

    1. Hi luba,

      Sounds like you are using a recipe with too much flour or one that rises too high for your machine. You can either: 1. Choose a recipe from your bread machine manual that is designed for your machine 2. Find a recipe with similar amounts of flour and yeast that you see in the bread-machine manual or 3. Only use the DOUGH cycle and remove the dough at the end of the cycle. Shape it yourself, let it rise again, and then bake it in your oven. https://saladinajar.com/recipes/bread/oatmeal-sunflower-bread-recipe-how-to-knead-in-a-bread-machine-but-bake-in-a-conventional-oven/

  12. I followed your recipe for dinner rolls. The mixture was very watery. I reread your recipe and do not think I made any mistakes in measuring. I then consulted my bread machine book and they have the same recipe for every ingredient as yours except it calls for a full 4 cups of flour instead of 3. I am confused!! Thx in advance for your help.
    Also can I use recipes designated for the other cycles and just pull the dough out before baking time ?

    1. Hi Caroline,

      I’m so glad you wrote. Which bread recipe are you talking about? I have many dinner roll recipes. Once I know which one, I’ll be anxious to troubleshoot with you. Give me as many details as you can. I’ve never seen a “watery” bread dough. Do you mean sticky?

      In answer to your second question: If you pull the dough out just before baking, then the dough will fall. You’ll have to reshape the dough and let it rise again anyway.(this would mean your bread rises 3 times) Better just to make that recipe (any recipe) on the DOUGH cycle. When it completes, remove the dough, shape it and let it rise again.

  13. I’ve been trying for years to successfully make a very low sodium/salt free loaf of bread and have had no luck regardless of the many, many recipes and tips that I’ve found online. What makes it harder is that I can’t have white flour so I also need to use whole wheat or some other type(s) of whole-grain flour. I’ve found that you CAN cut the salt back if using white flour, as long as you cut back on the yeast as well and still make a suitable loaf of bread, but 100% whole wheat/grain bread has enough trouble rising well without tweaking the salt/yeast amounts, cutting back on those 2 ingredients have produced nothing but bricks and door-stops. I’ve even added extra gluten to help give it a lift, but it didn’t help. Sometimes the loaves rise very little and sometimes not at all, sometimes they rise beautifully, only to deflate in the oven.

    I love bread, and the only store-bought, salt-free bread that’s available in my area is awful. Do you have any ideas or suggestions for making a nice loaf of wheat (or spelt, buckwheat, oat, etc) bread that will rise well and then not sink like the Titanic when the heat of the oven hits it?

    1. Hi Autumn,

      You pose a difficult challenge. Salt is such an important ingredient. It works in tandem with the yeast. It would be kinda like driving a car with only a gas pedal and no brakes. The description of your bread describes perfectly what happens when you cut out the salt completely. I know of no way around it. You could experiment with cutting back the amount. Some say Morton Lite will perform decently but it still has salt in it.

      !00% whole wheat is a different animal. I was going to mention adding Vital Wheat Gluten for a better rise, but it sounds like you’ve tried that. I have never experimented with spelt or buckwheat flour so can’t advise you on that. I do have a wonderful oatmeal bread recipe but it contains white flour. I’m so sorry I can’t be more helpful.

      Perhaps a reader will see your request and offer some help. I hope so.

    2. @Paula, Thanks for responding. It IS tricky, but I know it can be done. I just haven’t figured out the secret. The bread that I buy is 100% whole wheat and completely salt free, yet it still has the same loft and texture as regular sandwich bread. Also, I have an Italian recipe for salt free white bread which works, but I don’t know why! I love oatmeal bread so I’m going to try your recipe, and see how it does if I cut back the salt by half. Thanks again!