Hot take: I stopped using a digital scale for bread scoring

Hot take: I stopped using a digital scale for bread scoring and it made me a better baker. I saw a comment in a sourdough group that said weighing everything is non-negotiable, and I called that out. For the last 8 months I've only weighed flour and water, and I use measuring spoons for salt, sugar, and add-ins like olives or rosemary. My loaves have been more consistent than when I was obsessing over every gram, honestly. The reason is simple: I'm less stressed, so I handle the dough more gently and pay better attention to how it feels. I think the scale crutch makes people ignore the dough itself. Anyone else ditch strict measuring and get better results, or am I just lucky with my flour brand?

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sethm583d ago

Heard a baker say feel beats numbers once you know your dough.