I was dead set against using a kitchen scale for baking

For years I measured everything in cups and spoons like my grandma taught me. Last month my sister in Chicago begged me to try her digital scale for a batch of croissants and I finally caved. The dough came out way more consistent and my layers actually looked professional for once. Has anyone else switched over and noticed a big difference in their pastries?

2 comments

2 Comments

john_sullivan21mo ago

I read that King Arthur Flour actually did a study on this and found that a cup of flour can vary by as much as 20% depending on how you scoop it. That blew my mind because I always thought a cup was just a cup. Switched to a scale for their recipe and my biscuits went from hockey pucks to something I'd actually serve to company. The weight measurement takes all the guesswork out, especially when humidity changes how compact your flour gets. Makes you wonder why we ever thought spoons and cups were a good idea for baking.

wilson.jana1mo ago

Traded my measuring cups for a scale after my chocolate chip cookies kept coming out like crackers. First batch with the scale came out perfect and I felt like I'd been lied to my whole baking life. Now I get annoyed when recipes only give volume measurements like they want me to fail.