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Hmmm... When I am cooking, I tend to measure seasonings by such accurate measurements as a pinch of salt, a dash of smoked paprika, a knob of butter, etc. A lot of the seasoning is done by nose based on experience.
When I am baking, I tend to go for the digital scale for more exact measurements. For sourdough bread, that is 500g bread flour using my usual brand, 150g active (bubbly) sourdough starter, 250g warm water (28°), 25g olive oil, 10g fine salt (I use sea salt but have used regular and kosher). This gives me a very repeatable result.
Admittedly, the last birthday cake I baked involved 2 eggs, 100g peanut butter, a chopped pear and 5g baking powder. The birthday puppy loved it.
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