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My sandwich bread went from doorstop to fluffy after one change and I can't stop thinking about it
Three weeks ago my sandwich loaves were coming out dense and sad, like flat little bricks every single Sunday. Then I switched from measuring flour in a cup to weighing it on a $12 kitchen scale, and the crumb opened up so much I thought I grabbed the wrong loaf. Is a scale really the whole secret, or did I just get lucky with the weather that week?
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the_jenny3d ago
King Arthur Baking did a test where they had people scoop flour both ways and the difference was wild, like 20 to 30 percent more flour in the scooped cups. That extra flour is basically what turns your dough into a brick. Weather can mess with things too but it usually just changes how much water you need, not the whole structure of the loaf. A scale takes the guesswork out so every Sunday is the same. So no, you didn't just get lucky, you fixed the real problem. Bet your next loaf proves it.
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