A systematic investigation of acid-base neutralization, CO2 production kinetics, gluten inhibition, and the Maillard reaction as applied to a 125-gram flour batter, with an interactive stoichiometric calculator that adapts to whatever is in your refrigerator
but what if I’m a barbarian and I don’t have a kitchen scale
You should get one. I was late to the party, but it’s made a huge difference convenience-wise. Instead of dealing with (and washing) various measuring cups, I just pour directly into the mixing bowl and zero it out after each ingredient. I think a cheap one only set me back a little under $20.
+1 for kitchen scale. It should be gram accurate at least. Half/Tenth of a gram precision if you’re making weird micro-batches. When I was experimenting with cupcake recipe creation, I basically made one cup cake at a time iterating and adjusting ratios until it came out how I wanted it. Only really possible with the scale.
Every time I buy one, I find I never use it, give it away after a few years, and then decide I need one again. It’s a viscous cyclei can’t batter my way out of. Maybe this time I’ll rise to the occasion.
Absolutely get one. They’re cheap and reliable.