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Serious question, my old boss in Bend told me to weigh flour straight from the bag and now nothing rises
He ran the bakery for 22 years so I figured he knew his stuff. Turns out his scale was off by about 15 grams and he'd been quietly adding extra flour for years to make up for it. My first solo batch of sourdough came out like a brick and I couldn't figure out why until I bought a $12 scale and checked. Anyone else get handed advice that only worked because the person giving it had a broken tool?
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the_kevin1d ago
Tare is a life skill, not a suggestion. Took me way too long to learn that one too.
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