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Heard a baker at the farmers market in Boise say she weighs her flour on a bathroom scale, and my bread finally worked
Last Saturday I was standing in line for tomatoes at the market in Boise and this woman behind the honey booth was talking about her sourdough. She said she stopped using a measuring cup years ago and just weighs everything on a cheap digital scale, even the water. I had been fighting dry, crumbly loaves for about four months, and I figured my starter was the problem. I went home, dug out the scale I use for shipping packages, and tried her rough ratio: 500 grams flour, 350 grams water, 100 grams starter, 10 grams salt. The dough felt different right away, wetter and easier to fold, and the loaf that came out two days later had an open crumb I had never gotten before. I am not saying the scale fixed everything, but it sure took the guessing out of it. Does anyone here weigh their ingredients, or do you all still go by cups and scoops?
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nancy_davis4d ago
Man, I have to disagree on the scale being the magic fix, a cheap bathroom scale can be off by 10 or 20 grams and that matters way more with salt and starter than with flour. Your loaves probably got better because you finally started measuring at all (and 350 grams of water is a big jump from scooping), not because the scale itself is special.
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