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Tried splurging on a fancy digital scale after using my old one for 7 years
My old scale would bounce around by 5 grams every time I put flour on it, but the new one stays dead still at 250g even after 30 scoops. Has anyone else noticed cheap scales ruining their hydration percentages?
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thea1432mo ago
My OXO scale did the exact same thing for two years before I finally replaced it. The drift was always around 3 to 5 grams per scoop, which throws off salt percentages by like 0.2 percent every time you add flour. That adds up fast if you are doing a batch with multiple additions. I switched to a Myweigh i500 last year and the difference is night and day. It reads 500g even after a full minute of pouring. Cheap load cells in those budget scales just can't handle the vibration from scooping.
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hugos672mo ago
Huh, that bit about "cheap load cells just can't handle the vibration from scooping" really hit home. I used to think all scales were basically the same under a hundred bucks, that drift was just something you lived with. But that explanation about the load cells makes total sense now. I've been using an old Escali for years and always noticed it creeping up after a few scoops, just figured it was my shaky kitchen counter. Guess I was wrong about cheap scales being fine for baking.
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