Digital scale addiction

In the midst of making a bread and the digital scale dies on me. Some observations on that addiction and rules to heed when making bread.

Sheryl at 108 breads


I think without a scale it really hard to add the exact ingredient in bread. Because you need a proper quantity of every thing. I think you must buy a good scale that will help you for a long time so that you avoid that quickly scale dead.

I wouldn't even try baking a loaf using approximate volumes.

I use a small battery-operated digital scale, which I really dislike (it's not very precise, especially when calculating small amounts, like 11g salt; you jump from 9 to 13 to 8 to 12... well you get the point).

My next move will be to buy a good-quality electrical scale (with a plug); i'll keep the small battery muncher as a backup. The bulky, sturdy things they use in restaurants and grocery stores. But without the label printer. lol

When I'm away and I just want to keep my starter alive, I don't always bother using a scale for the feeding process. I use approximately 1/3 cup flour and 1/4 cup water.


By the way, your challah looks absolutely gorgeous.

The Escali scale company came through in a big way. Timing was slow, but the result was good. Now I have to get back to bread making. Well, one more day of Passover and then waking up my starter before I make any dough.

Hugo -

Thank you for the challah compliment. It is a big favorite and is really easy to make.

Happy spring - Sheryl

Sheryl at 108 breads

You need exact ingredients when you are making bread. And may be you get difference in ingredients weight because all things have not same weight for a specifed volume. So you must have a kitchen scale for getting weight for that ingredients.

Agree with the above members about the usage of scales. You can try kitchen scales for this purpose. If we add every thing equally in it then we will able to get correct output .You need exact ingredients when you are making bread.



Unless one has a kitchen that always is the exact same temperature and unless one has measurements of those elements in the flour that cause it to require a little more or less moisture - with variances from one bag to the next - knowing the correct texture of the dough at each stage is necessary to adjustments. Exact measurements do not control for these variations, but experience can help when physically manipulating dough or knowing when to add a bit more water, proofing time, etc. It is good to rely on ones own judgment and not only on the number on the digital scale.

Sheryl at 108 breads