I told my line cook that weighing ingredients was overrated, and 8 weeks later I had to eat my words in front of the whole crew

Keith Bennett · 2026-10-09T04:40:03.001624+00:00

After switching from scooping flour by feel to a $22 scale, our bread yield went from 14 usable loaves a day to 19, with none of the dense doorstops we'd been quietly tossing out back, and anyone who says baker's percentages are just a fad for home cooks has never had to explain a $200 weekly waste number to their owner.

Free To Speak

Loading…

I told my line cook that weighing ingredients was overrated, and 8 weeks later I had to eat my words in front of the whole crew | Chefs - Free To Speak