Stopped at a bakery in Portland last week and watched them weigh flour for every single loaf, now I'm questioning my scoop and pray method

Terry Bennett · 2026-09-17T15:40:03.927285+00:00

I was in Portland for a family thing last weekend and killed an hour at a small bakery near the river. The baker there had a little digital scale and weighed out flour for each batch, down to the gram, and said she has not scooped flour in 11 years. I have always just used a measuring cup and eyeballed it, and my bread mostly turns out fine, or at least fine enough that nobody complains. But watching her made me wonder if my loaves would jump to a whole other level if I switched. Here is the debate I keep having with myself: does weighing really fix anything if you already know your dough by feel, or are we all just guessing with cups and getting lucky? So which side are you on, team scale or team scoop, and did switching actually change your bread or just your cleanup time?

Talk Freely

Loading…

Stopped at a bakery in Portland last week and watched them weigh flour for every single loaf, now I'm questioning my scoop and pray method | Baking Fails And Wins - Talk Freely