Warning: I used to eyeball all my flour, now I weigh it on a $12 scale and my bread finally stopped coming out like a brick

Val Carr · 2026-10-03T12:10:08.408654+00:00

I baked bread for 3 years just scooping flour straight from the bag into a cup, and about half my loaves came out dense and gummy. A friend in Portland watched me do it once and said "that's your whole problem right there," then showed me how a cup of flour can vary by almost 30 grams depending on how packed it is. I got a cheap kitchen scale and started weighing 120 grams per cup, and my last 5 loaves have all risen the way they're supposed to. Now I weigh everything, even the salt, and cleanup is somehow faster too. Has anyone else switched to weighing ingredients and noticed a huge difference, or do some of you still get good results with volume?

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Warning: I used to eyeball all my flour, now I weigh it on a $12 scale and my bread finally stopped coming out like a brick | Baking Fails And Wins - Free To Speak