A kitchen scale is actually a big deal when you are baking. Sure, many recipes you encounter are in cups, tablespoons, teaspoons and so on, but there is a fundamental flaw in measuring devices such as those – especially when the bulk of your recipe is a fine flour.
The Case Against Cups
When you scoop into a bag of flour with a measuring cup, the motion of your scooping actually compacts the contents of the cup and depending on how hard you scooped, you will end up with different amount of flour each time you scoop. Studies show that the variance between each scoop of flour you take is actually surprisingly different. “I’ll just pour my flour into my measuring cup” says you. Not so fast says I. You’re still dealing with a certain amount of compression when pouring flour into measuring devices and when pouring, will often end up with less flour than you need because of all the air that gets mixed in to the flour as it pour into the cup.
Now even if you devised the perfect way to transfer flour to measuring cups, there would still be no accounting for grind size. Grind size is of course the general size of each granual of flour – how finely it was ground at the mill. As logic would dictate, finer grinds will produce more firmly packed cups of flour than courser grinds. The courser grinds will create many nooks and crannys for air to hide thus throwing off your measurement again.
The Kitchen Scale is Air Agnostic
This is why a scale is so important. Airspace is completely not a thing on a scale. When you measure out your ingredients, be it flour, water, salt, whatever, you can be sure every single time that you are using the exact amounts that your recipe calls for. Regardless of how you scoop, coarseness of grind, or even the container you have it in, the scale won’t lie – 10 grams of salt is always 10 grams of salt. If you are going to make great pizza every single time, you are going to need a system that allows you to use the exact same amount of ingredients every time. The kitchen scale is that system.
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