Used to eyeball my dough hydration... finally bought a scale

For like 2 years I’d just add water till it felt right. Then last month I made a batch of sourdough that came out like glue because I overshot the water by a quarter cup. My buddy who bakes for a living told me to get a $15 kitchen scale off Amazon. Now I weigh everything in grams and my loaves actually hold shape. Has anyone else had to unlearn the "feel it out" method after way too long?

4 comments

4 Comments

nelson.vera1mo ago

Twenty five years of cooking by feel and I still can't tell 200ml from 300ml with my hands. My first loaf with a scale came out so perfect I almost cried, which is embarrassing for a grown man. Now I'm that guy who weighs his coffee beans every morning too.

hayden_craig951mo ago

Read a food science blog that said scales basically ELIMINATE guesswork. @hugos46 gets it.

hugos461mo ago

Oh man, weighing my coffee beans was my gateway drug too. Now I'm the weirdo who brings a portable scale to potlucks to "just check" my contribution is hydrated right.

the_fiona1mo ago

My coworker's husband is a pro baker and he told me scales are non-negotiable for consistent results.