Hey Reader,
When I started baking, I always ignored the weight measurement for any given recipe. Why would I bother when I have perfectly good measuring cups?
It wasn’t until owning a bakery that I finally started using the weight measurement. And I was NOT happy about it. I had spent all this time perfecting my recipes and now I had to do it over again with a new measurement? Ugh.
So why make the switch? I’m a super anxious person with a side of perfection. I realized that once I scaled up my recipes from twelve to 12 dozen, the variation of flour was going to cause inconsistency in my batches. So I forced myself to figure it out.
Honestly, the biggest time saver has been weighing my ‘sticky’ ingredients. I hate adding yogurt or peanut butter to a measuring cup just to dump it out in my mixing bowl. Weighing it right into my mixing bowl has saved me from cleaning some very gross dishes.
How about you? How do you measure your baking ingredients?
Give me the ‘deets,
Stephanie
