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My aunt told me to always weigh my flour for bread, not scoop, and I finally listened
For years I just scooped flour right out of the bag with my measuring cup for sandwich loaves. My aunt, who bakes professionally, kept telling me that was the main reason my dough was always too wet and sticky. She said 'You're packing in way too much flour by scooping, you have to weigh it.' I finally bought a cheap kitchen scale last month and tried her way, using 500 grams of bread flour exactly. The difference was crazy. The dough came together perfectly, it wasn't a sticky mess, and my loaf actually had a good crumb instead of being dense. I feel dumb for not doing this sooner. Has anyone else had a simple change like weighing ingredients fix a long time baking problem?
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butler.brian29d ago
Wait until you realize this applies to everything in the kitchen, not just flour. I started weighing my coffee beans and water for my morning pot and it went from a bitter mess to actually good. Same with rice, you get perfect texture every time. It feels like a dumb little hack but it just takes the guesswork out. That scale is the best twenty bucks I ever spent.
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leotaylor29d ago
Honestly, it's wild how much guessing we do in the kitchen. I used to just eyeball pasta water salt until I weighed it. The difference between a pinch and the right amount is huge. My scrambled eggs got way better when I started weighing the milk. It sounds fussy but it just works. That scale saves more food from being ruined than any fancy gadget.
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wright.drew16d ago
But what about the feel of the dough? @leotaylor, sometimes a pinch of salt is just a pinch, not a number.
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