Unpopular take: I quit weighing my flour and my bread got better

I know everyone online swears by the digital scale. Been baking sourdough for about 4 years now, mostly weekends. Last month I was in El Paso for a delivery and forgot my scale at home. Had to eyeball everything with a measuring cup. Figured the loaves would turn out like bricks. Honestly they came out lighter and more open crumb than what I get with my usual 250g flour, 200g water routine. Did it again this Sunday just to check. Same result. Maybe all that precision was making me overthink the dough. I aint saying scales are useless for pastry or super exact recipes. But for a basic country loaf, cup measures work fine if you know what the dough should feel like. Has anyone else tried ditching the scale after years of weighing? Or am I just getting lucky? The hydration guess is usually around 70 or so, but I go by feel now.

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.