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My uncle insisted I needed a $40 digital scale for bread, and after my third loaf with it, I finally got consistent results.
He said 'baking is a science, not a guess,' and weighing my flour instead of scooping it fixed my dense, gummy loaves, so has anyone else had a single piece of advice that finally clicked?
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hugo_craig1114d ago
Switched to weighing my flour after a string of hockey puck loaves. The difference was night and day, my crumb actually opened up and got that nice airy texture. In my case, my scooping method was packing in way too much flour without me realizing it. That one change made my sourdough finally reliable.
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elizabethhart14d ago
My grandma baked perfect bread for 50 years using the same metal cup to measure flour. She never owned a scale. It feels like we overcomplicate simple things sometimes.
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