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Just realized my cheap kitchen scale was the reason my bread kept failing
I spent 2 months blaming my starter and oven temps, but swapping to a $15 digital scale from the grocery store fixed my crumb structure overnight. Anyone else have a simple tool swap that solved a cooking mystery they were overthinking?
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the_dylan1mo ago
Oh man, TOTAL game changer for me too. I was fighting with my sourdough for weeks, thinking it was the hydration or my starter being weak. Then my buddy pointed out my scale was off by like 10 grams on the high end. Swapped to a cheap Salter one from Target and suddenly my doughs weren't turning into sticky puddles. The worst part is I had been measuring my flour by volume for years and thought I was being fancy by switching to a scale. Turns out the scale was the problem all along. What brand did you end up going with?
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