Also when you use accurate measurements, it is much easier to track a problem or make adjustments for high altitude baking(a subject I know all too well). .
In order to get the right results you have to start with the correct tools of the trade. There is a difference in liquid and dry measuring cups and spoons. Each one should be used for the appropriate job. All recipes today use standard measurements - so no matter where you are your measurements will be the same.
When measuring flour, it’s a good idea to “loosen it first -which simply is stirring it with a balloon whisk - which will aerate it since it probably is compacted from being in a container or bag. And always sift before measuring, otherwise you could end up with a different amount. Dry ingredients should be spooned into a measuring cup and then you can level it off with the edge of a spatula. Liquid ingredients should be measured in a liquid measuring cup that is placed on a counter - not in the air- this way it is level and you can accurately see it. For sticky ingredients - you may want to try spraying a little Pan Release or Cooking Spray in the cup first for an easy release.
Small amounts need size appropriate measures - use standard teaspoons and tablespoons - your every spoons will not give you an accurate count - they are made for assisting in eating not baking.
At Joy of Baking.com they have an online video that should interest you. This streaming video is on “Measuring Equipment and Techniques” - go to this page: http://www.joyofbaking.com/ and then scroll to the area that says Videos” and click on the “Measuring Equipment and Techniques” and start learning.
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