I thought a kitchen scale was just extra stuff until my bread started coming out right every time

For a long time, I just used cups and spoons for everything. My sourdough was always a bit off, sometimes too wet or too dense. My friend, who runs a small bakery, finally convinced me to buy a $25 digital scale. I measured my flour and water by weight for the first time last week, and the dough felt perfect right away. The loaf came out with a much better crumb and crust. Has anyone else had a simple tool make that big of a difference?

3 comments

3 Comments

tessa8689d ago

Oh man, you finally saw the light, huh? I went through the same thing with my pizza dough, it was always a guessing game until I started weighing the flour. Did you know a cup of flour can weigh way different amounts depending on how you scoop it? That scale takes all the stress out of it. I still use cups for some lazy weeknight stuff, but for baking, it's a total game changer.

evan_anderson9d ago

My last loaf was a brick before I switched to weighing flour too.

charles_kim1d ago

Seriously, the scale is a lifesaver. I had a whole phase where my cookies were either spreading into one giant sheet or staying in little dry lumps, and it was all because of that stupid cup measurement. What @tessa868 said about the scooping is so true, it's wild. I finally got a cheap scale and it felt like unlocking a secret level in baking. Now I even weigh my water sometimes, because why not be a little extra about it.