I was wrong about using a scale for bread dough

For years I just used measuring cups, thinking a scale was extra work for no real gain. Then my sourdough was always a bit off, so I borrowed a friend's digital scale and measured my flour by weight. The difference in the dough texture after just one try was huge, much more consistent. Has anyone else made the switch and found it fixed a specific problem?

3 comments

3 Comments

emmaking1d ago

Right tool, no guesswork like @rileyprice said. My cookies finally stopped spreading.

miller.diana1d ago

Honestly, I felt like such a fool when I finally got one. All those years of my "tough guy" bread that could double as a doorstop... turns out I was just adding way too much flour. The scale didn't just fix my bread, it fixed my whole attitude about baking. Now I feel like I actually know what I'm doing, instead of just hoping for the best.

rileyprice1d ago

That's the thing with a lot of kitchen stuff, you don't know what you're missing until you try the right tool. It's like using a dull knife for years and then finally getting a sharp one. Suddenly you're not fighting your food anymore. Same with paint, a good brush makes all the difference compared to a cheap one that leaves streaks. The right tool just takes the guesswork out.