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Line cook says weigh your flour, baker I know scoops it straight from the bin and swears by it
I run a small brunch spot in Cleveland and my new baker refuses to use a scale, just scoops from the bin and eyeballs it, says her grandma in Akron did it that way for 40 years. Me, I weigh everything, 500 grams flour, 380 grams water, done, no guessing. Her biscuits come out lighter than mine some days and it drives me nuts. So who is right here, does scooping really work if you know your flour, or is that just luck that will bite her on a humid day?
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butler.abby25d ago
Her hands know that flour better than your scale ever will, honestly.
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