How do you make three fourths of flour?

Answer 1

If you want your measurement to be precisely perfect you need to sift your flour in a sifter.

Sifters will separate the clumps you can see and the even smaller ones you can't.

But if your like everyone else who really doesn't care just get a 1/3 measuring cup and your flour, dip the cup in the container and sort of shake it when you've scooped up the flour so it will somewhat "sift" it. wipe off excess.

Repeat one more time.

Answer 2

You need a unit of measurement, not just a number. I assume you mean three fourths of a cup of flour, as that is the most reasonable unit for home recipes.

To get this correct, you should check to see whether the author specifies how to measure flour, as there are 3 distinct ways, and they will yield very different actual masses of flour, even though you measure the same volume (the densities are different).

In any case, it is best to have a dedicated set of measuring cups, including one that states that it is a 3/4 cup measure (it will be off by some small amount).

The least dense way is to sift the flour into a measuring cup without packing it down. The author of the recipe would explicitly state such a method if this were the case.

The next least dense way is to pour the flour into the cup and level off the top with a straight edge without packing it down.

The most common way is to use the 3/4 cup measuring cup and dip it into the flour, and use the inside of the bag to level the excess flour off. This is lightly packed flour and differs from the previous method by a few ounces.

No recipe that I know of calls for packing the flour down to fit into a 3/4 cup measure. This would be an error in most recipes, giving you way too much flour.

If you do not have a set of measuring cups, but only a single measuring cup with a mark denoting 3/4 cup (it would be halfway between 1/2 cup and 1 cup), pour the flour into the cup and level it by gently shaking the measuring cup from side to side. Remove any excess with a spoon and repeat until you get the right amount. Do not level it by banging it down on the table, as this greatly increases the density of the pack and you may end up with too much flour.

That being said, flours differ greatly in protein content by brand and even region, which means one recipe may work with a particular flour, and fail spectacularly with the same measured ingredients but a different brand. Always go by the consistency of the final mix. You can always add flour while kneading to get the correct consistency, but you will not be able to remove excess flour from a homogenized mix.

Answer 3

1 1/2 cups.