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A retired baker in Portland told me to ditch my scale for bread and weigh everything in grams instead
I ran a little home baking thing out of my kitchen for about two years and always measured flour in cups like my mom taught me. Last spring I drove up to Portland for a sourdough class and this retired guy who ran a bakery for 30 years watched me scoop flour into a measuring cup and just shook his head. He said "put that cup away, get a $12 scale, and write your recipes in grams, you're chasing ghosts with volume." I blew him off at first because my loaves were fine, or so I thought. Then I actually weighed the flour in my usual cup one time and got 142 grams, then did it again and got 168. That's almost a fifth of the flour changing loaf to loaf and I never knew. My first weighed bake came out the most even crumb I've ever gotten, and three weeks later I finally nailed the same loaf five times in a row. So yeah, the old guy was right and I was stubborn. Anybody here switch to grams and did it fix your consistency, or did you go back to cups for some things?
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burns.fiona16h ago
Buddy's sourdough went from flat to bakery good after grams.
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