Weighing Ingredients

I’ve learned this the hard way: Every recipe should start with weighing ingredients. That’s the foundation of my methodology. I adjust based on environment and desired results. Whether I’m teaching a client or a home cook, I create systems that encourage consistency.

Start by weighing all dry ingredients (salt and any flours) in separate bowls. I weigh different flours in separate containers in case something goes wrong with the scale. I almost always use a blend of flours. I note total flour weight in the baker’s percentage recipe and how flours are divided in the margins. Wets should also be weighed separately. Then in two large bowls, mix the dry ingredients in one bowl and the wets in the other. If you’re using a mixer, put the wets in first, then the drys.