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My sister-in-law said all her sourdough problems stopped when she ditched her scale
She was visiting last week and swore that baking by feel, not grams, made her loaves better. I've always been a stickler for weighing everything, down to the gram, especially for hydration. But after she left, I tried her method on my 75% hydration dough. The first loaf was a flat mess, honestly. I think for new bakers, that advice could really set them back. Has anyone else tried moving away from precise measuring and actually had it work out?
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abby_palmer2mo ago
Yeah, I feel like that advice only works if you've already baked a hundred loaves with a scale first lol. You need the feel for it, and a scale builds that.
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skyler_white952mo ago
Nah, you can get the feel just by doing it with cups. My grandma never owned a scale and her bread was perfect.
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