I recently realized how much my baking improved with a reliable digital scale. Precision is everything in pastry, and having my ingredients measured to the gram has changed the game for me. What scales do you all use, and how have they impacted your work?
I totally get what you mean about precision. I recently switched to a scale that measures in increments of 0.1 grams, and it’s made a huge difference for my macarons. It drives me nuts when I try to eyeball things, especially with delicate pastries.
Precision really can transform baking! I’ve found my scale to be invaluable, especially for bread. Have you tried using it for different recipes yet, @liam_weston92?