The Fresh Loaf

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Scale Review

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Caperchick's picture
Caperchick

Scale Review

Greetings fellow Bread Bakers:


Does anyone have this scale?  I'm thinking of purchasing it. Here is a link:http://store.brickovenbaker.com/cooking-tools/measurement-tools/my-weigh-kd-8000-bakers-scale


Any advice????


Thank you and regards, .............Lyn awaiting Hurricane Earl on the East Coast of Canada!!!

sphealey's picture
sphealey

Here's a link to a previous discussion of the KD8000, with reports from Fresh Loavers who have them and who own other MyWeigh products:


http://www.thefreshloaf.com/node/15828/kitchen-scales


sPh

Chuck's picture
Chuck

My experience is the "small" ingredients (yeast, salt) pose their own problems. (This is more -and perhaps only- a problem for very small dough batches, such as the single loaves I bake. I can see that for large dough batches -such as 5 loaves at a time- it wouldn't be an issue. One resolution I've found is to use the old teaspoons/Tablespoons; the other resolution is to get a scale with a resolution of only 0.1 gram rather than 1.0 gram (typically this is a second scale).


Hence my question to somebody that's done it: How does one use a "smart" scale that handles bakers percentages (but has only the usual 1.0 gram precision) to measure things like yeast for very small dough batches?

sphealey's picture
sphealey

I have two scales (a MyWeigh i5000, 5000/1, and a MyWeigh Axe, which is sold as 300/0.05 but actually seems to have 0.025 precision).  I got the Axe partly as a toy, but mostly to weigh salt so that I could get to the low side on any recipe rather than the high side, somewhat less salt being healthier than somewhat more IMHO.  That said, I still use the measuring spoons for yeast, other small ingredients, and even salt if circumstances make it easier; for home baking I don't think it really matters that much.  It is fun to try to get the salt to exactly 13.00 +- .05 grams on the first pour though!


Here's some of what I said about the KD8000's percentage calculator on the previous thread referenced above:



=== And that will also be the problem generally:  unless you are making baguettes by the ton you are always going to be wanting to try something a bit different, tweak a new process, etc, and what you are playing with won't fit the standard bakers percentage models exactly - making a computerized version of same useless.  I find a tablet of old columner paper, a 4-function calculator, and an 1880s textbook on caculating ratios to be of more use than various computerized approaches. ===



To me the built-in percentage function might be an interesting think to play with but probably wouldn't work in the long run.  But since the difference between the KD7000 and KD8000 is generally around $10, why not try it if you are interested?  You get a nice scale either way.


sPh


 

ehymes's picture
ehymes

Amazon has it at $31.95


 


 


 


 


 


 


 


 


 


 


 


 


 


 

alabubba's picture
alabubba

I have the KD-7000 and love it. It is large, Don't think your tossing this into the drawer when not in use. I actually like the size. I can put my largest mixing bowl on int and still have no problems reading the display. I have had mine for over a year with out any problems.


As for very small measurements. I use measuring spoons. Most of these scales are just not accurate enough for tiny amounts.

highmtnpam's picture
highmtnpam

Hi! I love my scales!!!  I just recently bought a small pocket scale -US-Ace from Amazon.com  It was $16.95.  It weights 0.01 g.  I use cupcake papers (liners) to scale yeast, sugar, salt.  It will actually give a weight for a cupcake paper!  It fits in the palm of my hand, and I use it all the time now.  I think it makes a nice addition to any scale. My second scale is big enough to accept the weight of my mixing bowl and 3 or 4 lbs of flours.,  I  don't know if the My Weight 8000 will weight this much but this combination of scales really works for me.  I also have an Escali that weights by volume or weight.  I use this one to convert recipes.  As I said I love my scales!  Let me know if you buy the scale with the baker's percentage.  I would like to know how you like it.  Pam

Caperchick's picture
Caperchick

THANK YOU to everyone who replied to my question.  Sorry it took so long to reply, Hurricane Earl knocked out power and my server for 3 days.  Now heavy rain and thunderstorms for the past 15 hours. Lucky to have a lull in the weather and be able to get online.


I've ordered the scale and look forward to experimenting with it this fall. 


Regards....................Lyn