Loading…
5
Unpopular opinion: weighing flour changed my bread more than any fancy starter did
I got a $12 digital scale at a Target in Columbus last month and started weighing my flour at 120 grams per cup instead of scooping. My loaves went from dense bricks to open crumb almost overnight, because scooping can pack in up to 150 grams and throw the hydration way off. I always blamed my starter for flat bread but it was the measuring all along. Anyone else switch to grams and see a jump like that, or am I just late to this?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.