The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dp all scales show fractions?

bobdul's picture

Dp all scales show fractions?

For Christmas I got the Hamelman bread book and the Oxo good grips scale (  The book doesn't use metric for home recipies and I didn't use bakers percentages.  But I noticed that the scale uses fractions which are a tad harder to read.  For example while trying to get 9.6 oz of flour for a poolish I was confronted with trying to get the scale to read 9 5/8 oz for 9.625 oz.  Do all scales use fractions like this?  It would be alot easier to just show me 9.625.  I would just use metric but the home recipes are imperial. 

mrfrost's picture

No. The fractions only(and no decimals) seems to be rather unique to the Oxo scale(s). I use a postal scale which measures to the .1 ounce, which I gather most newer kitchen scales do(at least those that don't measure in grams).

You will just have to estimate from the nearest 1/8 ounce.

Otherwise, I read that the Oxo is a fine scale.

ps: Most seem to get used to the fractions, as most people that have the Oxo  seem to love it(from what I have read).

breadforfun's picture

I generally rely on the metric recipes that Hamelman supplies, and I divide by 10 to get the rough equivalent of the home recipes.  So, if he lists an ingredient as 1.7 kg, which is 1700 g, I would use 170 grams.  I will also write down the amounts in the book so that I don't miss one by accident.


flournwater's picture

Excellent point made here:

"I will also write down the amounts in the book so that I don't miss one by accident."

It's your cookbook, so write in it.  Once you do the work to solve a math or ingredient issue, write it down so you don't have to go over the same path next time.

I was raised to believe that writing in a book was a form of desecration.   When I got to college and the professor encouraged (as in nearly demanded) I make notes in my text books I had a sense of guilt that lasted for quite some time.  If you suffer from the same phobia, get over it.  Need to borrow my pen?

Mini Oven's picture
Mini Oven

is that just about every other fine point felt/ink/lead color stands out.  I fill in the spaces between the columns with my calculations.  I would advise you to check the errata listing on the book to correct some of the typos before getting started.  Many of the recipes have been discussed here so use the site search box to get some tips and ideas about particular recipes.  

Welcome to TFL!  


thomaschacon's picture
thomaschacon (not verified)

...and, likewise, the only time I seem to have a problem with it is when I use the "home" column in Hamelman's book.

I don't even bother with the home column anymore, preferring metric.

If the the metric column says 27 loaves, and you want 2 loaves, that's 2/27 = .074

Then I use (.074 x metric quantity) for each metric ingredient quantity.


Metric column (27 loaves)

  • 9000 g bread flour
  • 1000 g whole wheat flour
  • ...


Home (2 loaves = 2/27 = .074)

  • 9000 g x .074 = 666 grams bread flour 
  • 1000 g x .074 = 74 grams whole wheat flour
  • ...


(Did I just respond to a problem with fractions by suggesting you use a fractional multplier? I did, didn't I? So much for being helpful, huh?) :D