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by Broken_Hippo 2280 days ago
In theory, this is fine. In reality, we need some of these other systems. Few folks have a couple of good scales (and yes, you need two: One for small amounts and one for the larger ones).

Luckily, bread making isn't that exact, especially for home kitchens.
1 comments
capableweb 2280 days ago
> Few folks have a couple of good scales

I'm not sure I'd say "few" but my frame of reference is Europe. Most people I know have a tool which seems to be called "measuring spoon set" in English, which has the common volume-measurements. People who do baking with recipes usually have a scale that can resolve down to 1g, which seems to work out for most recipes.

Good to hear that bread making is not that exact though, so you could probably eyeball it in that case.

(just wanted to add that with one weight you can usually [imprecisely] weight both really small values and really big values by multiplying/dividing. Let's say you need 0.5g but your scale can only do down to 1g, so you can weight 1g and then just half it and now you have 0.5g. Same goes if you need 1kg when max is 100g, just do 100g and then multiply)

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OJFord 2280 days ago
> (just wanted to add that with one weight you can usually [imprecisely] weight both really small values and really big values by multiplying/dividing. Let's say you need 0.5g but your scale can only do down to 1g, so you can weight 1g and then just half it and now you have 0.5g. Same goes if you need 1kg when max is 100g, just do 100g and then multiply)

Not with a 1gram-resolution scale - at best it's measured 1g +/- 0.5g, so after you halve it you have anything from 0.25g to 0.75g, +/- your own inaccuracy in halving such a small quantity. (I suppose you could count out each spore cluster!)

However, I really don't believe it's going to have a material affect on your homemade bread; that level of recipe precision just isn't important outside of commercial manufacturing.

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Broken_Hippo 2280 days ago
"Europe" is a big place, though. I fully expected everyone to have kitchen scales when I moved here from the US, but honestly, folks around here use a measuring cup. Flour is measured in dl, salt in teaspoons (or parts of them). I think the standard teaspoon is 5ml and the Tablespoon is at 15ml.

I happen to have scales: The large volume scale was easy to find. The scale that would measure things like salt? not so easy to find and not cost effective at all.

I'm in Norway, by the way.

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