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Unpopular opinion: weighing my flour for 3 weeks straight finally fixed my dry sandwich bread
I always scooped straight from the bag and my loaves came out crumbly for almost 2 years, but after switching to a $12 kitchen scale and 120g per cup, the crumb on my last bake at home here in Tulsa was soft enough that my neighbor asked for the recipe, so has anyone else noticed that a cheap scale beats years of eyeballing?
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