I finally switched to a kitchen scale after a bakery in Portland showed me why

I was at this small bakery called Tabor Bread in Portland a couple months ago and watched the owner make a batch of croissants. She wasn't using any measuring cups just a scale and a bowl. I asked her about it and she said volume measuring can be off by 20% depending on how you scoop flour. That stuck with me so I bought a $15 scale the next week. Now my bread comes out the same every time. Has anyone else found their measurements changed after switching to grams?

2 comments

2 Comments

the_diana10d ago

And @burns.brooke, you're right that grams are more accurate but just a little heads up, banana bread is actually one of those recipes where a few extra tablespoons of flour won't really ruin it the way it would with something like croissants or pie dough. The real game changer with a scale is for things that need precise hydration, like bread or cookies where the texture depends heavily on exact ratios. I learned that the hard way after buying a fancy digital scale and still messing up a batch of scones because I didn't realize how much the flour packing mattered.

burns.brooke10d ago

Grams changed everything for me too lol. I got a cheap scale from Target and my banana bread has been perfect every time since. Never going back to cups for baking.

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