kitchenscale hashtag performance

#Kitchenscale relates to precise measurement in cooking and baking. It aids meal prep, portion control, and nutritional tracking, enhancing culinary skills and improving recipes with accuracy and convenience for home chefs.

How to use a kitchen scale to weigh your sourdough! Plus my Sourdough Recipe: Ingredients: 100g active sourdough starter 350g filtered water 500g unbleached bread flour 10g salt Instructions: 1. In a large bowl, mix the starter and water until you get a milky consistency. 2. Add the flour and salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour. 3. Perform 4 rounds of stretch and folds, spaced 30 minutes apart. 4. Allow the dough to bulk ferment on the counter until it’s bubbly and airy (time depends on dough temperature). 5. Shape the dough and place it into a rice floured banneton basket. Cover and refrigerate overnight (14–24 hours). 6. The next day, preheat your oven to 450°F with a Dutch oven inside. Remove the dough from the fridge, score the top, and bake: 30 minutes covered 15 minutes uncovered 7. Let the loaf cool completely before slicing. If this helped you, make sure to follow me for more sourdough recipes! #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughbaking #breadmaking #artisanbread #kitchenscale #makingsourdough #sourdoughforbeginners #sourdoughbread #howtouseakitchenscale

How to use a kitchen scale to weigh your sourdough! Plus my Sourdough Recipe: Ingredients: 100g active sourdough starter 350g filtered water 500g unbleached bread flour 10g salt Instructions: 1. In a large bowl, mix the starter and water until you get a milky consistency. 2. Add the flour and salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour. 3. Perform 4 rounds of stretch and folds, spaced 30 minutes apart. 4. Allow the dough to bulk ferment on the counter until it’s bubbly and airy (time depends on dough temperature). 5. Shape the dough and place it into a rice floured banneton basket. Cover and refrigerate overnight (14–24 hours). 6. The next day, preheat your oven to 450°F with a Dutch oven inside. Remove the dough from the fridge, score the top, and bake: 30 minutes covered 15 minutes uncovered 7. Let the loaf cool completely before slicing. If this helped you, make sure to follow me for more sourdough recipes! #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughbaking #breadmaking #artisanbread #kitchenscale #makingsourdough #sourdoughforbeginners #sourdoughbread #howtouseakitchenscale

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