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Showerthought: my old bakery boss told me to stop weighing flour and my bread got worse for 3 batches
I ran into my old boss Dana at a diner in Dayton last month and she said she never weighs flour, just scoops until it looks right. I tried that at home for 3 batches and every loaf came out dense and short, one was so bad my roommate used it as a doorstop. Then I went back to my $12 scale and the very next loaf rose like it should. So now I am wondering, is "just eyeball it" real advice or does it only work if you have been baking 20 years? Curious if anyone else got talked out of a tool or habit they actually needed.
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