Results 1 to 8 of 8
  1. #1
    jgenie is online now Red Diamond level (10,000+ posts)
    Join Date
    Oct 2007
    Posts
    13,233

    Default Questions for seasoned bakers who weigh their ingredients

    How do you put in the correct amounts without going over? I understand that you zero out the scale between ingredients but how do you keep from going over? Do you scoop out the measured amount and then add slowly to the scale? It seems like it would take longer to weigh ingredients rather than just using measuring cups. Please share any tips or tricks you have for a beginner. TIA

  2. #2
    Join Date
    Mar 2014
    Posts
    284

    Default

    They probably use mise en place.

  3. #3
    hillview's Avatar
    hillview is offline Blue Diamond level (20,000+ posts)
    Join Date
    Sep 2005
    Posts
    21,536

    Default

    Yes I scoop out and gradually add. It might take a few extra second but not a lot of extra time.
    DS #1 Summer 05
    DS #2 Summer 07

  4. #4
    mikala is offline Diamond level (5000+ posts)
    Join Date
    Aug 2009
    Posts
    5,776

    Default

    Yeah, scoop and then gradually add. It takes a couple extra seconds but I figure I make up for it in fewer dishes afterwards since it allows me to skip the measuring cups for some ingredients.

  5. #5
    Smillow's Avatar
    Smillow is offline Sapphire level (2000+ posts)
    Join Date
    Nov 2009
    Location
    VA
    Posts
    2,625

    Default

    I usually put the mixing bowl with the sifter on top of my scale then turn it on and measure out the flour first. If I go over a bit, I use a teaspoon and remove a little bit at a time until I get the right weight.
    DS 2/09

  6. #6
    hillview's Avatar
    hillview is offline Blue Diamond level (20,000+ posts)
    Join Date
    Sep 2005
    Posts
    21,536

    Default

    Quote Originally Posted by Smillow View Post
    I usually put the mixing bowl with the sifter on top of my scale then turn it on and measure out the flour first. If I go over a bit, I use a teaspoon and remove a little bit at a time until I get the right weight.
    this is what i do unless is is a small amount of something (yeast, salt) then I use a bowl. You do get a better feel for weighing after a few recipes of doing it this way
    DS #1 Summer 05
    DS #2 Summer 07

  7. #7
    legaleagle is offline Diamond level (5000+ posts)
    Join Date
    Dec 2009
    Posts
    5,009

    Default

    Yes, add a little bit at a time. Once you've done it a few times and get a sense of how dense your ingredients are it goes faster. I still use teaspoons for things like salt/yeast/baking powder/spices. http://www.seriouseats.com/2016/06/w...-mistakes.html

  8. #8
    hillview's Avatar
    hillview is offline Blue Diamond level (20,000+ posts)
    Join Date
    Sep 2005
    Posts
    21,536

    Default

    Quote Originally Posted by legaleagle View Post
    Yes, add a little bit at a time. Once you've done it a few times and get a sense of how dense your ingredients are it goes faster. I still use teaspoons for things like salt/yeast/baking powder/spices. http://www.seriouseats.com/2016/06/w...-mistakes.html
    Thanks for posting, I might go back to spoon measuring for yeast! I do use spoons for salt and other stuff.
    DS #1 Summer 05
    DS #2 Summer 07

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •