On Sun, 13 Jul 2008 13:38:48 -0700 (PDT), rob norman
> wrote:

>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?

Howdy,

Indeed, weighing your ingredients is likely to be (somewhat)
more accurate, but that is not the reason I suggest it to
folks.

I have been using a scale for many years simply because it
is incredibly convenient:

I just put a container on the scale, touch the tare button,
and dump stuff in until I see the weight I seek. It takes
moments.

About the density:

Are you using pans, or free-form loaves?

It is easier if using pans... Whatever you are doing now
with regard to ingredients, time, and temperature; do the
same thing, but allow for a longer final fermentation, that
is, just let the loaf "rise a bit longer."

With that, you should have a "lighter" loaf.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."