I have a low-end DigiWeigh postal scale that is meant to weigh in both English and metric, but I've found that it's not terribly sensitive, and I've only been able to get it to register grams in increments on five. Sometimes, it doesn't seem to register at all until there's at least ten grams on it. Of course, there could actually be God know how much from none to 14 grams, probably. Obviously, this isn't working out well. 

Can anyone recommend a good inexpensive scale for a home baker? Ideally it would should ounces or grams and not be too bulky as all the kitchen gear has already necessitated storing some of it in the garage. Thanks so much!

Does anyone know how to get the Weigh Of Life scale to show grams? I don't have the manual and I've scoured the internet for hours without results. Currently it shows ounces, and no amount of button pushing seems to change that.

The scale looks like this: http://www.amazon.com/Weigh-of-Life-3084-00-Scale/dp/B00067IYX2

(mine is an older version with a metal plate instead of glass)

Thanks!

This weekend I baked 4 French Bread boules (a recipe by Danielle Forestier from a PBS segment with Julia Child). Iv'e always had good success following this recipe, but these loaves were great. They did not collapse during the final proof. I scored them in one stroke rather than my normal hacking several times. The crust was golden, crisp and actually "sang" as I pulled them from the ovens (I had begun to think you guys were all high when you mentioned this could happen). The crumb was perfect, and they tasted great.

I kinda wish I had taken pictures, but you all know what a good loaf looks like. Some of you get those kind of results repeatedly. While I'm still very much a novice, I finally had the courage to follow the advise of some of those of you I consider the superstars (Mini-O, Mike Avery, Floyd, Susan from San Diego, and a bunch of others); I still weighed everything but trusted what I 'felt'.

I held back some of the flour because the hydration seemed just right without it. The kneading time changed a bit to suit the mixer I was using. I let the first rise go a bit longer than called for because the bread was not ready based on conditions in my kitchen. The final proof went a bit longer for the same reason.

It's not like I climbed Mt Everest or anything, but I turned a corner in my baking experiance. I guess that's why a lot of us bake bread. It's a personal sense of satisfaction and accomplishment, and has the added benefit of being able to share the end result with family/friends.

If I ever get a good as a some of you, I hope I am as patent and willing to share as you all have been with many of us that ask the same rookie questions again and again. Thanks for the help! This is a great forum.

Scott (Phxdog).

I'm having problems with the milk bread recipe from Yippee. I don't know just how to convert the grams, etc. into ounces, pounds or cups. Please help as I have a couple of recipes I would like to try but am not sure of the amount of ingredients.  

Greetings -

When a recipe calls for a 'package' of active dry yeast, how much is that in grams?

(I have a jar of Active Dry yeast.)

Thanks kindly.

- Richard

http://oldWithoutMoney.com

I am new here and see that many of the recipes are posted in grams. I have the old spring type scale that goes to five pounds but it is losing its accuracy. What brand of digital kitchen scales do people recommend that will measure in grams?

Thank you.