Took me 8 years to trust a digital scale for bread dough

I started baking bread back in 2015 with just measuring cups and a prayer. My grandma always said good bakers feel the dough, so I figured a scale was cheating somehow. Then I took a weekend class in Portland with this baker who had 20 years at a French bakery. She weighed everything down to the gram, even the salt. I was skeptical until I tried her exact recipe at home, 750g flour, 525g water, and my loaves came out way more consistent than they ever did with cups. Now I use my $25 scale every single morning and I can actually adjust hydration when the humidity shifts. Has anyone else made the switch late in their baking life, or am I the last holdout?

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1 Comment

parker_patel8419d ago

So do you think the scale changed your baking, or did it just change your confidence? That class had 20 years of French training behind it, so maybe convincing you was the real trick. I'm curious if you ever go back to cups when you're feeling nostalgic or lazy. My guess is you'd notice the difference now, and that alone would spoil the fun.