🎯 Why Use a Kitchen Scale?

Introduction:

Let me guess — you’re rolling your eyes right now. Maybe you’re thinking I’m trying to make this more complicated than it needs to be. Maybe you’re even saying to yourself, "I’ve been baking fine without a scale for years, why start now?" I get it. But what if I told you that using a kitchen scale isn’t about making things harder — it’s about making things easier, faster, and more consistent?

Consider this: All of these baking authorities advocate using kitchen scales:

• King Authur Baking
• Bon Appetit: Do You Really Need to Bake With a Scale?
• Martha Stewart: Why You Should Always Use a Kitchen Scale When Baking
• Serious Eats: the Benefits of Measuring by Weight
• The Perfect Loaf: Why Weighing Ingredients Is Essential

Why It Matters:
Measuring by weight, not volume, is the standard in professional kitchens for a reason. A cup of flour can weigh as little as 120 grams or as much as 160 grams — a 30% variation that can drastically affect your dough’s hydration and texture. A kitchen scale ensures that every ingredient is precisely measured, eliminating guesswork and preventing common baking errors.

Key Benefits of Using a Kitchen Scale:

1. Consistency and Accuracy:
   • Professional bakers rely on scales to achieve uniform results. Consider salt: a tablespoon of Diamond Crystal kosher salt weighs approximately 10 grams, while a tablespoon of standard table salt weighs around 23 grams due to density and grain size. A scale removes that variability.
2. Eliminates Measurement Ambiguities: • Fluid ounces vs. ounces can be confusing. 8 fl oz of flour, (1 cup) only weighs about 4.23 oz — a difference of nearly 50%. Even seasoned bakers can make mistakes if a recipe author isn’t clear about which measurement they’re using. Weighing ingredients bypasses all this confusion and keeps things consistent. • And let’s not forget the randomness of the English measurement system itself: 128 fluid ounces in a gallon, 16 ounces in a pound, and 32 tablespoons in a pint or 48 teaspoons in a cup. Weighing eliminates these conversion headaches.
3. Saves Time and Cleanup: With a scale, you can measure all ingredients directly into the mixing bowl, reducing the number of dirty dishes and minimizing cleanup. • Imagine adding 3 tablespoons of honey. You scoop the first spoon, wait for it to drain, then repeat twice more. Meanwhile, the spoon is sticky, the counter is sticky, and you still might not have the full amount. Now, imagine a recipe that simply says, "84 grams honey." No fuss, no mess, faster results.
4. Scaling Recipes Up or Down:
   • Whether you’re doubling a recipe or cutting it in half, scaling by weight is straightforward and foolproof. Just multiply the ingredient weights accordingly — no conversions, no confusion.
5. Understanding Dough Hydration:
   • Advanced bakers use baker’s percentages to fine-tune their dough. A scale makes it easy to adjust hydration levels, enhancing your understanding of dough structure and behavior.
   • Imagine this: You love your sourdough recipe, but you would rather have bagel dough, just use 20% less water; if you want pizza, use 10% less water; if you want focaccia, use 10% more water. Using a scale allows you to understand your dough rather than just following a recipe.

Conclusion:
At Breaducation, we’re committed to using scales because they provide accuracy, consistency, and control — the three pillars of successful baking. Whether you’re a beginner or an experienced baker, investing in a kitchen scale is a simple step that will transform your baking from inconsistent to exceptional. Ready to take the plunge? Check out our guide on choosing the best scale for your kitchen. Until next time, let's give thanks for our daily bread…