Vent: Bought a $40 digital scale and it's the best thing I ever did for my bread

I was always a 'cup and spoon' baker until my sourdough kept failing. Got a cheap Ozeri Pronto scale on Amazon and started weighing everything in grams. My hydration is now spot on every time, and my loaves actually rise. Has anyone else switched to weighing and noticed a huge difference in consistency?

3 comments

3 Comments

sandraflores15d ago

A baking blog I follow always says grams are a baker's best friend. Volume measuring is just too messy and inaccurate for stuff like flour. Switching to a scale was a total game changer for my cookie recipes too.

diana_black15d agoTop Commenter

Ugh, don't even get me started. I was the queen of the scoop-and-shake method for years, convinced I was a baking genius. My "talent" was just a series of happy accidents with wildly different amounts of flour. The first time I used a scale, I realized all my dense, sad muffins were basically just flour bricks. It was a humbling, delicious moment.

diana_black12d agoTop Commenter

Oh the "humbling, delicious moment" is so real. I went from feeling like a kitchen wizard to realizing I'd just been making sweetened construction paste. My poor family ate so many sad, leaden cakes because I was too proud to buy a ten dollar scale. The worst part is I'd blame the recipe every time.