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My sourdough went from hockey puck to bakery loaf after I finally switched to a scale
For about 3 years I scooped flour right out of the bag with a measuring cup, and my loaves always came out dense and gummy in the middle. My friend Dana, who bakes out of her kitchen in Fresno, kept telling me a cup of flour can weigh anywhere from 4 to 6 ounces depending on how you pack it, and I just brushed her off. I grabbed a $12 kitchen scale in January and started weighing 500 grams of flour and 350 grams of water for every loaf, and the very first batch came out with an open crumb I had only ever seen in pictures. Now I am wondering if I should start weighing my starter too, does anyone here feed by weight instead of by spoonfuls?
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