I bake quite a bit and find that recipes taken from U.S. magazines don't turn out as well. They always seem too dry. Is there a conversion for the amount of flour I should use?
Most U.S magazines measure in imperial (1 cup/250 mL) measurement. Here at Canadian Living we measure by 1 tbsp (15 mL) into 1 cup (250 mL) dry measuring cup and than we level off with a knife. If you are scooping and than leveling your measurements it will most likely be off and that is why your baking is too dry.
-- Kathy Lee Morren
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