27
Tried baking with a cheap kitchen scale vs a $50 Escali and WOW what a difference
I spent 6 months using a $10 scale from Amazon for my bread recipes. Every time I made my go-to sourdough it came out dense or too wet. Last week I borrowed my sister's Escali scale and made the same exact recipe. The difference was NIGHT and day - fluffy crumb, perfect rise, actually looked like the photos. My cheap scale was off by like 8-10 grams per cup of flour! Has anyone else had a bad scale ruin their bakes for months without realizing it?
2 comments
Log in to join the discussion
Log In2 Comments
davis.dylan24d ago
That's interesting but I have to disagree a bit. A cheap scale can be off but I bet your technique changed more than you realize. You probably handled the dough differently or the temp was different. I used a $8 scale for years and my bread came out fine once I learned to adjust. Most cheap scales are consistent even if they're not precise. You just have to test yours once with a known weight and then keep using it. Did you actually check your old scale's accuracy with a calibration weight or just eyeball it?
3