I dropped $400 on a pro-level digital scale and it completely changed my consistency overnight.

The precision down to the tenth of a gram finally solved my years-long struggle with hydration levels in sourdough, so is anyone else still using volume measurements for serious baking?

3 comments

3 Comments

the_jake1mo ago

Honestly, is your sourdough really that bad without it? Tbh my old scale works fine.

the_blair1mo ago

My starter's feelings are hurt now.

miles82528d ago

Yeah @the_blair, I get that. A starter is like a weird pet that you feed flour. Mine gets moody if I change its jar. The scale thing is whatever, but messing with the feeding routine always throws it off. It's not about the bread, it's about the drama.