Stopped measuring my flour by volume and switched to weighing it last week

Finally tried a $15 kitchen scale after 5 years of scooping and leveled cups, and my sourdough crumb came out way more even than before - anyone else fight the switch to grams this long?

3 comments

3 Comments

johnson.ryan27d ago

Fought the switch for 5 years" is wild. I've been out here measuring flour by vibes alone.

olivia_chen3527d ago

Hands down the best thing I ever did was throwing out the measuring cups and learning to read the dough instead. The stickiness will tell you way more than any recipe number ever will. I add water a tablespoon at a time until it feels right, and if it's still too sticky after a couple minutes of kneading, I dust in more flour. The serious eats test basically proved what I found out through trial and error. Trust your hands over the recipe, you will end up with better bread every single time.

ray_webb627d ago

Read an article from Serious Eats last week. They did a blind taste test with 6 different brands of flour. Every single person in the test group couldn't tell the difference in a blind bake. That's when I stopped caring about the "right" flour for everything. So measuring by vibes is actually probably more accurate than most people think. You just need to feel the dough and adjust as you go.