I thought weighing ingredients was just for fussy people until my bread stopped being a brick

Switched to a $20 kitchen scale after three flat loaves and suddenly my sourdough in Portland looked like the pictures. Anyone else have a simple tool that fixed a big problem?

3 comments

3 Comments

kareng271mo ago

Oh man, the "bread stopped being a brick" line is so real. I was the same way with my cookies. They'd always spread into one giant flat mess. Turns out my "cup" of flour was way off. Got a scale, measured properly, and now they actually hold their shape. It feels like cheating, but it's just following the recipe right. That little scale changed everything for me.

wright.taylor1mo ago

Scales just add another thing to wash and store though.

adam_robinson1mo agoTop Commenter

Seriously, it's worth the extra dish.