I’m starting to think my scale might be off.

[Mosca]

Learning this stuff is really frustrating when there’s nobody actually in your kitchen to show you. Folks say, “Cooking is art, but baking is science.” Sure. But when they say that, they never say how many variables you have to account for, and how much experience plays in knowing when things are looking and feeling right at the different stages during baking. I keep getting all around the result I’m looking for. (Those hamburger rolls were awesome, though.)

My bread (pan loaves, not sourdough) tastes really good, but its texture is either too dense, or too soft, or too crumbly. I’m accounting for kitchen temperature and humidity, and I’m proofing my loaves by setting the oven to “warm” (150°) and putting the pan on to of the stove. I calibrated my oven, and put a baking stone in it. I’m kneading the dough until it passes the windowpane test.

My kitchen scale, a digital Ozeri brand, is pretty old; 20 years, maybe? The button batteries die really quickly now, and sometimes the tare doesn’t zero in properly, and sometimes it changes value. I’m replacing it with one of those OXO scales that everyone seems to like.

(BOTH cooking and baking are science. It’s just that cooking isn’t as exact as baking is, and allows for a much wider range of acceptable results, thus allowing the cook’s personality into play.)

[Panhead John]

Tom, is this the one you’re going to get?

https://a.co/d/3tpp316

If so, that’s the one I got on a recommendation from MBMorgan Had it for about a year and a half now and I love it!

[Panhead John]

Being able to pull the digital readout section away from the scale itself is a big plus, when weighing larger items that might otherwise cover it up.

[briano52]

I am one more happy owner of the 11lb OXO. Had mine for 5 years so far. Still works great.

[Draznnl]

I don’t even remember when I got my 11 lb. Oxo, it has been that long. Have never had a negative issue with it. Enjoy your purchase.

[MBMorgan]

Tom, I recommend getting one or more inexpensive reference weights that are close to what you normally find yourself measuring. I have a few of THESE (50, 100, and 200 g) to keep an eye on my scale(s). Also, a US nickel in good condition weighs exactly 5 g.

[dpearce]

MBMorgan has the right idea. If you like old school, you can find sets of brass reference weights used at garage sales, FB Marketplace, antique stores, etc.. New sets are fine as well.

[Mosca]

Thanks. I’ll do exactly that, in fact I think I have an old beam balance from long ago with 1/5/10 gram etc.. With my current scale, just the fact that it sometimes sits empty and shows a random number means to me that something is sticking or corrupted inside.

[Ace]

I had to try that nickel idea. Works exactly as MBMorgan stated above. :-)

[Richard Chrz]

It can be humbling, but learning by your dough and your bakes, is better than anyone in the kitchen, just not as fast in the learning curve. If it makes you feel any better, I’m still learning.

For salt & commercial yeast, get yourself a microgram scale.

p.s. There is a lot of art in baking as well,

[ecowper]

I'll just note that you really need a microgram scale for curing salts as well.

[shify]

If you are also making small batches, I recommend getting a jewelers scale so you can accurately measure very small amounts of things like yeast, salt, etc. They are like $10 on Amazon.

I use it alot for pizza dough (I often make dough for 1 or 2 pizzas at time) where my yeast and salt are measured in single digit grams.

Also, be prepared for the fact that having all ingredients 100% measured accurately isn't the instant cure. Yes, baking is more science when talking about cakes and cookies and such but yeast throws it all out of whack because you not only need to get it mixed and kneaded properly but also be able to determine when it is properly proofed and a timer will only get you so close. At least even the ones you aren't fully happy with are better than most things you can buy..

[acorgihouse]

I also have the 11lb OXO, had for years and very reliable. I'm no expert baker, but I think you might need to consider your humidity and elevation, especially if yours are not "average." I live at sea level, with humidity off the scale, but have friends in places like Utah and Colorado that are nearly exactly opposite. Requires adjustment, and I am not sure of any way to adapt to those, other than trial and error. If I ever decide to take baking more seriously, I will make a notebook or database to note any adjustments needed.

[bbqLuv]

Our bathroom scale lies to me too.
I wonder does OXO make a truthful bathroom scale?
Tonnage?

I'm thinking it may be time to upgrade to the 11lbs. OXO scale, but my cheapo digital scale works fine, won't rust, bust, or collect dust.

[yakima]

Powder scales for ammunition reloading often come with test weights.

[texastweeter]

If all else fails I could use my reloading scales. I have both digital and beam, lol.

[Spinaker]

Sabrinas dad loads his own shells for our trap league. The amount of mess that makes in his gun room is laughable. No matter how hard you try, shot and powder is gonna get into everything.

[texastweeter]

That's why it's a freestanding building away from the house. Old powder off gasses ether...I smoke well away from there, and sweep rather than vaccume. Spinnaker

[Duanessmokedmeats]

I just found my small scale I used for weighing my arrows and points.
It comes with a 100g weight for recalibration.

[Smoker_Boy]

So have you bought a new scale at the grocery store yet?

[Mosca]

Ordered on Amazon. It will be here Monday.

[Alan Brice]

Got mine. Do not complain about my bread if you were not there to help me bake it.
“The Little Red Hen”

[Johnny Booth]

lol - saw saw the desire for a new scale on a post about baking. My mind went to my waistline…

[Mosca]

I got the new scale, the OXO 11 pounder, along with a 250 gram scale because those are really cheap. (Side note: you could have sold those little scales for $100 each back in the 70s-80s. Folks’ eyes woulda been poppin’.) Man, this is a nice unit, much nicer than my Ozeri. Big plus: three AAA batteries instead of two 2032s. I was going through a pair of buttons every few weeks.

I was concerned that it would have some accuracy problems with 1000+ grams loaded onto it, but 9 grams of yeast measures the same on both scales. Very nice. Once I get used to that, I’ll put the jeweler’s scale away.

[MBMorgan]

Hang on to that jeweler’s scale, Tom. I make a 24-48 hour Biga pizza dough that calls for 0.2 g of yeast. The Oxo can’t do that …

[Mosca]

Thanks for the tip, then I will do just that.