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My old head baker at the shop in Portland said don't bother weighing your flour, and I believed her for 2 years
She ran the morning shift and always said scooping was fine since dough will tell you what it needs. So I scooped, and my bread came out different every single day, sometimes tight, sometimes flat and sad. Then I picked up a $12 kitchen scale and weighed 500g instead of scooping, and the loaves finally came out the same twice in a row. We were going through 50 lb bags of flour a week and I still can't believe how much dough I wasted trusting her. Anyone else had a mentor swear by volume and then you switched to grams and never went back?
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ninas707d ago
Went through the same thing at a bakery in my twenties, the old guy there filled the measuring cup by eye and the bread still worked for him because he had 30 years of feel. Once I started scaling everything in grams my bake got boring in the best way, same loaf every single time. Took me way too long to admit he was just good at guessing and I wasn't.
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