For the dry ingredients, I highly recommend using a kitchen scale to measure them by weight to ensure accurate measurements. Many bakers use the spoon-and-level method, the scoop-and-level, or the sift-scoop-and-level methods, but to me they're all confusing, messy, and ultimately less accurate than measuring by weight. Plus, measuring with a food scale is easier and uses fewer measuring cups and spoons, so it's a win-win! For more tips on measuring ingredients, check out my measurement guide!