12
Tossed my stupid kitchen scale after using the water trick for dough hydration
I was always fighting with my scale giving me wonky readings when I'd add flour a little at a time. Tried this thing where you just use water weight to calculate your dough hydration like 65% of the flour weight in grams of water. It's way faster and I don't have to keep zeroing the scale 10 times. Anyone else switch to just measuring by feel and using the water ratio as a starting point?
3 comments
Log in to join the discussion
Log In3 Comments
jake74712d agoTop Commenter
Man, I totally feel you on this! I swear my scale would jump around like crazy when I'd add flour bit by bit, drove me nuts. I've been doing the water trick for a few months now and it's honestly way more chill, just eyeball the dough and let the water guide me. Half the time I don't even bother weighing my flour anymore, just go by how the dough feels and the water amount I started with.
6
alicer5312d ago
Isn't it funny how most of us start out thinking we need to measure everything precisely, but then we learn to trust our hands and eyes more as we get comfortable? It reminds me of how people approach budgeting - they start tracking every penny, but after a while they just get a feel for what's reasonable without the spreadsheet. That shift from exact numbers to gut feeling seems to happen in a lot of places once you've done something long enough.
1