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My wife told me to weigh my flour for a year and I finally did it
She's been saying for ages that my 'scoop and level' method was why my bread was sometimes dense. I argued that my grandad taught me that way and it was fine. Last month, my sourdough was a total brick again, so I gave in and bought a cheap scale from the grocery store. The first time I weighed what I thought was 500 grams of flour, it was actually 620 grams. That's a huge difference. I made the same recipe with the weighed flour and it rose like a dream, perfect open crumb. I feel a bit silly for fighting it for so long. Has anyone else had a simple change like that fix a long running problem?
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adam51714d ago
Dude, that's a massive difference, no wonder your bread was off. So did you go back and weigh your "scoop and level" amounts for other recipes you make a lot, like cookies or pancakes? I'm kinda curious if you were overdoing it on everything or just the bread flour.
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adams.cameron3d ago
Yeah, the "overdoing it on everything" part. Had a real crisis, man. Checked my go-to chocolate chip cookie recipe. My scoop of brown sugar was like a packed snowball. Pancake mix? Flour mountain. @adam517, my entire baking life was a lie. Guess I was just really committed to extra carbs.
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My brownies were always cakey until I weighed the cocoa powder, turns out I was using almost double.
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