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That $150 kitchen scale I bought for precision baking actually threw off my cookies because it was too sensitive to small movements
I spent $150 on a high-end digital scale thinking it would fix all my measurement problems, but now I'm debating whether cheap scales with less precision are actually better for home bakers since mine picks up every little tremor from the counter and drives me nuts - has anyone else found that more expensive gear can sometimes make baking harder instead of easier?
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danielhenderson10d ago
More sensitive to small movements" is the key. On a cheap scale you can brace your hand against the counter and get a stable reading. A high end lab scale expects you to be on a vibration dampening table not a kitchen counter. You basically bought a tool meant for a chemist and are trying to bake cookies with it.
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johnflores9d ago
Right? I tried using a compact lab scale for coffee beans once and ended up just standing perfectly still for like 30 seconds holding my breath while the numbers danced around. Felt like I was playing a game of Freeze Tag with my morning brew. My cheap old scale just needed me to cough and it was fine. Now I'm out here doing yoga breathing exercises just to get the right amount of flour for a simple banana bread.
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