Baker's math click for me after 4 failed sourdough loaves

I kept making dense bricks until I read that hydration is a ratio of water to flour weight, not a cup measure. My kitchen scale changed everything. Has anyone else had that same lightbulb moment with baker's percentages?

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abby_martin288d ago

Scales are overrated honestly... I've made great bread for years just eyeballing cups and adding water until the dough feels right. All that weighing stuff takes the soul out of baking, feels more like chemistry than cooking.