I thought weighing flour was just for fancy pastry chefs

After my sourdough loaves were dense for months, a baker in Portland told me to ditch the cups and use a scale. Has anyone else seen a real jump in consistency after making that switch?

2 comments

2 Comments

terry_bailey351mo ago

Oh man, it's not just for fancy chefs at ALL. That's the biggest myth in home baking. A cup of flour can weigh so many different things depending on how you scoop it. Using a scale is the only way to get the exact same amount every single time. It completely changed my bread game. My stuff is so much more reliable now. It's the best twenty bucks I ever spent on my kitchen.

bettyk531mo ago

Totally agree about the flour weight changing. I used to have cookies come out different every single time. Got a cheap scale and just started weighing everything, even the butter. It feels like cheating because the recipes just work now. Why did I wait so long to try it?