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post on a grand scale

Did you come here expecting some monumental piece of writing? Something brilliant, witty? Illuminating, perhaps life-altering? I disappoint. This is a simple post whose design is to make one simple point. You should have a kitchen scale.

My argument is best made by illustration. Please notice how much one level cup of flour weighs.

 Turns out a level cup of flour can weigh anywhere from 4 to 6 ounces. (113 to 141 grams.)  (Most recipes written to include flour use 5 ounces as the standard.)

Turns out too (and this is no stretch) that a recipe can be a disappointing flop or a ravaging success based on which of those level cups you plopped into your bowl. That concludes argument #1.

Argument #2 may be even more compelling. You’ll have fewer bowls, measuring cups and spoons to wash. Having a kitchen scale simplifies your life!

Argument #3 – You may have noticed, more and more recipes are being written for weight measurements as opposed to volume. And some of those weights are actually METRIC. One day its bound to happen that we in the States will finally follow suit. A digital scale makes those conversions with the push of a little button. Life simplified!

Argument #4 – You will turn out loaf after loaf of gorgeous bread, each looking, feeling and tasting just as wonderful as the last one. (The next 2 posts will illustrate. Bread for Today, and then Bread for Tomorrow.)

But to give you a preview, it will go something like this –

You’ll get your scale out and set it on the counter.

You’ll turn it on, set a bowl on top, and zero the scale out. (This will result in the scale not accounting for the bowl’s weight, only the contents.) If you have a stand mixer with dough hook, use this bowl.

You’ll start scooping flour in until your scale indicates the correct weight needed – 5 ounces per cup.

You’ll zero the scale out again – now it will no longer account for the weight of the flour or the bowl.

You’ll begin pouring water into the bowl until the correct weight has registered.

Zero out the scale. Add yeast and salt in the same manner.

Knead with your machine, or by hand. Let rise. Form into ball (boule), let rise. Bake. Delight and eat! Delight some more!

This artisan-quality bread  is INCREDIBLY simple, RIDICULOUSLY inexpensive, and POSITIVELY wonderful! You will be SO happy you did this!

(stay tuned for the first of the two breads…)

12 Comments Post a comment
  1. Just used our Merry-Christmas-from-you scale this morning for our Sunday biscuits. Positively love it! Argument made. 🙂

    January 8, 2012
  2. Amen! Since purchasing one, my bread baking has become much more consistent. It is worth every penny paid for it and it’s one of those kitchen items that, once purchased, I wonder what took me so long.

    January 8, 2012
    • Thank you John! I needed a resounding Amen from the “choir”!

      January 8, 2012
  3. Don #

    That makes perfect sense. This blog was so well written it almost feels as if it were written just for me. But, I’m going to share it anyway!

    January 8, 2012
  4. I really want to do this! I also want one of those amazingly cool Kitechenaid stand mixers. In red. I might have to go shopping today. 🙂

    January 8, 2012
    • Yes, you just may! And red’s my choice for that sporty little mixer! Have fun!

      January 8, 2012
  5. Katherine just got me a scale. I’m sold. Great post.

    January 8, 2012
  6. Darlyn #

    Well, looks like we will have to get a scale then

    January 8, 2012
    • Can’t imagine you’d regret it! 🙂

      January 8, 2012
  7. Bakers depend on scientific accuracy for great outcomes, so the proper tools are essential! Case made. 🙂

    January 8, 2012
  8. I always used to use scales but noticed that most of the blogs I follow use cup measurements so have gradually switched over. Do find though that for breads and cakes which require more accurate measurements I do go back to my scales!

    January 9, 2012

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