PSA: I compared weighing flour to scooping it for my sourdough, and the difference was huge.

My loaves went from dense bricks to actually having an open crumb after I started using a $20 kitchen scale. Has anyone else found one simple switch that fixed a stubborn baking problem?

3 comments

3 Comments

wendy_jackson6d ago

Miles mentioning the hydration ratio is the key. I had the same brick problem with my pizza dough. Switching to a scale fixed the flour, but I also started weighing my water. Turns out my "cup" of water was short by almost two tablespoons, which is a big deal when you're aiming for 65% hydration.

milesj7014d ago

Read a whole article about this last year. It said the scoop method can pack in way more flour than you think, like an extra 20% sometimes. That extra weight throws off the whole hydration ratio, which is death for sourdough. My bread got way better too after I stopped using cups. It's one of those things that seems fussy until you try it.

kelly_nelson9514d ago

Honestly, I thought scales were just for fancy bakers. But my cookies stopped being pucks overnight, so I guess the fuss is worth it.