12
Overheard a neighbor say they never weigh ingredients for bread because 'it's all about feel'.
My sourdough starter died after I tried that 'feel' method for a week, so I'm sticking with my $20 kitchen scale from now on, anyone else think eyeballing it is a recipe for disaster?
3 comments
Log in to join the discussion
Log In3 Comments
elliotburns1mo ago
Yeah I gotta admit I was totally on the other side of this for years. I thought scales were for robots and real bakers just knew when dough felt right. Then I tried to impress some friends with my "feel" and ended up with a pancake that tasted like regret. @ellis.riley is right about needing to make a recipe a hundred times first, I just don't have that kind of patience or flour budget. These days I'm team scale all the way, it keeps me from making cement instead of bread.
5
ellis.riley2mo ago
Oh man, that's rough. The 'feel' method only works after you've made the same recipe perfectly like a hundred times. My 'feel' just tells me to add more chocolate chips. Kitchen scale for life, it's not worth the wasted flour.
1
joel5362mo ago
My wife tried to make bread by feel last month and we ended up with a weird salty brick. It was so dense I could have used it to patch a sidewalk. I mean, I get the idea of getting a feel for it, but my feel is always off by like half a cup of flour. Now we just keep a cheap scale in the drawer. No more guessing games.
8