Loading…
7
I stopped weighing flour and went back to scooping, and my sandwich loaves got better
Everyone online keeps pushing a $25 kitchen scale and gram level accuracy, but after three months of weighing every single gram I went back to my old scoop and level method with a $4 set of measuring cups from Kroger. My sandwich loaves come out taller and softer now because I was over packing the flour when I weighed it, hitting around 140 grams a cup instead of the 120 my recipe wanted. The scale did teach me my scoop was too heavy, so I still use it once a month to check myself. Anyone else find that chasing exact numbers made their everyday bread worse?
1 comments
Log in to join the discussion
Log In1 Comment
claire9581mo ago
Oh man, same thing happened to me with cookies. I was weighing everything like a lab tech and my dough kept coming out dry and crumbly, then I figured out I was scooping flour straight from the bag which packs it down way more than the spoon and level thing. Once I went back to fluffing the flour and using my old cups, the cookies spread right and stopped being little hockey pucks. Scales are fine for some stuff but for baking at home they made me worse, not better. Funny how the cheap cups from the grocery store beat the fancy gadget most days.
2