I am thinking I should get a scale for the kitchen if I am to
seriously get into my bread fascination. At least, to get a true
result to fine tune. When scooping by the cup of fraction of a cup,
there's a margin of error a bit higher than I would like as it's
getting packed at times depending on the scoop. I could scoop-and-
level, but this can also vary the exact weight. Should I be worried
about being this precise?
One thing I've noticed about my sourdoughs...they always end up so
much more dense than regular yeast risen and salt risen breads. Any
tips to adjust that it may get lighter/more spongey?