I was dead set against using a kitchen scale for baking for years, but after three flat sourdough loaves in a row last winter I finally caved and now I won't go back.

Turns out my '1 cup of flour' varied by like 40 grams depending on how hard I scooped, and now that everything's in grams my bread actually rises right every time - has anyone else had that moment where you realize your 'feel' for measurements was way off?

2 comments

2 Comments

the_robin5d ago

Nope, never happened to me, I've always measured by vibes alone.

charles_lewis144d ago

The real eye opener for me was weighing my starter. Thought I was maintaining it at 100% hydration but after a week on the scale realized I was closer to 130%. No wonder my dough was always slack and sticky. That 30 grams difference turned my pancakes into puddles. A scale doesnt just fix flour issues, it exposes every sloppy habit youve been hiding behind.