Can we talk about how much better my bread got after I switched to a scale?

I used to measure flour with measuring cups for about 2 years and my loaves were always kinda hit or miss (dense one week, flat the next). Last month I got a $15 kitchen scale and now every single loaf comes out the same height and texture. Has anyone else noticed that big of a difference from just switching to weights?

3 comments

3 Comments

cole99421h ago

My $20 scale sat in my drawer for a month before I even tried it. The first time I used it my dough felt way too dry because I was used to the slightly wetter consistency from fluffed up cup measurements. I actually had to add extra water to get it back to where my old cups method had it. And you know what that third loaf still came out fine. Honestly I think people overhype the scale thing because for years my grandma made award winning bread using just a coffee mug and her eyes to judge consistency. Maybe the scale helps if you bake once a month but if you do it every week your hands just learn what the dough should feel like.

seth_harris3615d ago

Yeah totally, it was night and day for me too. I fought with measuring cups for way too long and my dough was always way wetter or drier than it should be. The scale just takes all that guesswork out and honestly makes the whole process way less stressful.

susanm5615d ago

My first attempt with a scale was actually a disaster, @seth_harris36 lol. I forgot to hit tare before adding the flour, ended up with a brick. But yeah, never going back to cups now.