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In praise of a bread machine

Jonathan Day

By Jonathan Day
in Kitchen Consumer

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lueid813

lueid813

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. . . the bowl comes out of the machine and goes onto a digital scale. Yeast and 400g of flour go in, followed by salt. Water weighs 1g per ml, so another 300g of water are added. Done.

Brilliant. I can't wait to try this method. As has been pointed out (here: The Kitchen Scale Manifesto), improper ingredient amounts are probably the main cause of recipe failures. Now I need more bread machine recipes that give measures in weights, not volumes.

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