Spent 8 months refusing to use a kitchen scale, now I measure everything by weight

I was a volume-measurement purist for years (cups and spoons, you know). But my croissants kept coming out flat. A pastry chef friend in Portland told me water weight varies by 20% depending on how you scoop flour. Finally broke down and bought a $25 scale off Amazon. First batch of brioche was legit fluffier than anything I'd made in 10 years. Any other bakers here switch over and never look back?

2 comments

2 Comments

abby_henderson1mo ago

Honestly, was it mostly the flour scooping issue for you or did the scale change other stuff like liquid measurements too? I'm still on the fence since my cookies are decent but I wonder if weighing butter would actually make a difference. Just curious what finally pushed you over the edge after 8 months of fighting it.

andrewt411mo ago

Flour was the bigger game changer for me, but the butter thing matters too, @abby_henderson. Once you start weighing everything you notice how inconsistent most recipes actually are, it's wild how much we just eyeball things in the kitchen.