Pro tip: I thought using a digital scale for everything was overkill until my sourdough starter stopped failing after 3 months of inconsistency.

Switching from cups to grams for my feeding water and flour, specifically using my OXO scale, made the difference, so has anyone else found one tool that fixed a long-running problem?

3 comments

3 Comments

the_wendy1mo ago

Totally get this. My bread was always a brick until I got a cheap scale and started weighing my flour instead of scooping. That one change made my loaves actually rise for the first time.

moore.beth1mo ago

Weighing flour was a total game-changer for me too (my biscuits went from hockey pucks to fluffy clouds). How much of a difference did you see in the actual weight versus what a scoop gave you? I found my "cup" of flour was sometimes 50 grams over, which explains a lot of past failures.

evahenderson1mo ago

My cookies were always spreading into one giant blob before I switched to a scale. Scooping packed the flour way too tight. Now I weigh everything and my batches are finally consistent. It's crazy how much a packed cup can weigh compared to a spooned one. That little scale saved my baking sanity, lmao.