I switched from weighing flour to scooping it after 15 years of dense bread

I watched a video where the baker measured flour by weight and got a super airy crumb, so I tried it and realized my old method was packing in way too much flour. Has anyone else made the switch and noticed a big difference in your sandwich loaves?

3 comments

3 Comments

vera_johnson95d ago

...and the weird thing is nobody's talking about how humidity affects the flour itself. I live in a damp climate and my scooping was way worse in summer versus winter because the flour packs differently when it's humid. Weighing took that variable out completely. Now my loaf from July looks the same as my loaf from January. The scale saved me from blaming my starter every time the seasons changed.

the_jennifer8d ago

Psssh, my bread was fine for 20 years before all this weighing nonsense.

olivia_moore8d ago

Oh wow, this is exactly what happened to me! I was scooping for years and getting these dense bricks that could barely hold a slice of cheese. @the_jennifer might have had good results with her method, but for me switching to weighing was a total game changer for sandwich bread. Try using a scale and aiming for exactly 120 grams of flour per cup equivalent, it gave my loaves way more rise and a softer crumb. The difference was so noticeable that now I even weigh my water for consistency, my family won't eat the old dense loaves anymore.