2 Responses for "bakers scale"

1. Chef Kevin January 22nd, 2008 at 12:05 pm 1

   Ann,
   I’m assuming you’re using an electronic scale.

   Turn on the scale and select grams or ounces depending on what the recipe calls for.

   Place a container large enough to hold the flour on the scale and zero the scale out (how you do that depends on the particular scale you have). Add flour to the amount called for.

   Repeat for other ingredients. If the ingredient is small, yeast or salt for example, I place a slip of waxed paper on the scale instead of a container.

   Hope this helps and let us know if you have any other questions.

   Chef Kevin

2. JE January 25th, 2008 at 10:10 am 2

   If you’re using a traditional baker’s scale, put your counterweight on the right side and your measuring bowl on the left. As implied by its name, the counterweight will offset the bowl’s weight, and when they’re both on, your scale should balance at 0.

   Add the weight you need on the right, with the counterweight, and add your ingredients to your bowl on the left. When your ingredients are at the correct weight, your scale will again balance to 0.

   I hope that helps! When I first started, I’d often forget which on which sides I should place the bowl and counterweight.