I thought weighing flour was a waste of time until my sourdough disaster

For years I just scooped and leveled my flour, figuring close enough was fine. Then I tried a new recipe from a baker in Portland that called for 500 grams of bread flour, and my loaf came out dense as a brick. I finally bought a cheap scale, measured exactly, and the next batch had the perfect open crumb. Has anyone else had a specific recipe that forced them to switch from volume to weight?

2 comments

2 Comments

reese1771mo ago

Tell you what, my chocolate chip cookies were always a mess until I weighed the flour. They'd spread into one giant flat sheet or turn out dry and cakey, no in between. That little scale was a total game changer for getting them chewy and perfect every single time.

william9171mo ago

Is a kitchen scale really that big of a deal for cookies?