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Rant: Why I stopped using my kitchen scale for bread dough
Tbh I used to weigh every ingredient to the gram for my sourdough, thinking it made me a real baker. Then last month at a class in Portland, a lady named Sue just grabbed handfuls of flour and water and the loaf came out perfect. Now I only use my scale for big batches over 500g and eye it for small loaves. Has anyone else ditched their scale and still gotten good results?
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the_barbara2mo ago
Come on now, a kitchen scale is the only way to get consistent results with bread dough. How do you know you're getting the same hydration level every time if you're just winging it? Portland lady might have gotten lucky once, but try that same trick with a stiff dough like bagels or a high-hydration ciabatta and see how far "handfuls" gets you. One day your loaf will turn out dense and the next day it'll be a flat pancake because your "eye" was off by 50 grams. Weighing takes 10 extra seconds and saves you from wasting a whole batch of flour.
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