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Shoutout to the $12 digital scale that made my bread better than my $200 one
I baked for 6 years scooping flour straight from the bag into a cup, and my loaves were always a little dense in the middle. A friend who runs a small bakery in Ann Arbor told me to weigh everything in grams instead, so I bought a cheap digital scale for twelve dollars at a kitchen store. My hydration went from guesswork to a steady 75 percent, and the crumb finally opened up the way I wanted. Now I keep the scale on the counter and the measuring cups are in a drawer somewhere. Does anyone else weigh their add-ins like nuts and cheese, or do you just eyeball those?
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jasonf1718d ago
Weighing cheese feels weird but a handful of walnuts once threw off my whole loaf.
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