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I finally gave in and bought a kitchen scale
For years I just used measuring cups for everything, even my sourdough starter. My friend in Denver said my loaves would be way more consistent if I weighed the flour and water. I switched last month and my starter is so much more active now, and my bread doesn't get gummy anymore. Has anyone else seen a big jump in quality after switching from cups to grams?
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theac635mo ago
Yeah, it's the water that makes the real difference. Cups are fine for flour if you fluff and scoop right, but water by volume is a mess. A cup of water can weigh anywhere from 225 to 250 grams depending on temperature and how you pour it. That's a huge swing for hydration. The scale locks that in, which is probably why your starter got happier and the gummy texture went away.
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taraanderson5mo ago
@theac63 is right about water, but flour is the bigger problem. A cup of flour can easily be off by 20 grams depending on how you pack it. That error gets doubled when you add water, throwing the whole recipe off. Scales fix both at once, which is why the results are so much better. It's not really about extra dishes, it's about getting the recipe right the first time.
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