My switch to a kitchen scale came from too many ruined pastry doughs.

Weighing ingredients means perfect dough every time, so I'm never using cups again.

2 comments

2 Comments

Realize you went through more than one failed dough before switching... that's some serious patience. My first disaster would have sent me straight to the scale.

the_skyler1d ago

Multiple failed doughs before switching methods is wild to hear. Most folks would toss the whole recipe after one solid mess. You must really love baking to push through that.