November 7, 2017

The secret to consistent baking results? Simple! An inexpensive digital kitchen scale.

King Arthur Flour's post on Facebook today about the virtues of weighing ingredients when baking really rang home with me.

When I started baking with sourdough, I converted my baking to baking by weight rather than volume.  I still use volume for any ingredient under 1 teaspoon, but everything else is weighed.  I keep a handy conversion list in my baking/cooking journal for use with new recipes.  Digital kitchen scales are inexpensive and easy to use.  Here's mine with a recent batch of just-mixed-up Multi-Grain Sourdough Cheese Bread dough.

The end result when baking with weighed ingredients?  Much more consistent results with all of my baked goods.  It's easy, too.  Try it!

Read more about this baking tip, including a volume to weight conversion chart, by clicking on King Arthur Flours' Facebook post below.  Happy baking everyone!

Mary Rae Fouts


  1. I dont weigh stuff my baking turns out fine.

  2. I made my husband drive 40 miles home to get my kitchen scale last Thanksgiving when I was trying to bake at a relatives home and forgot it. Had him grab some decent baking pans in the process.

    1. Cute story! As my husband Jim would say: "Happy wife, happy life."


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