The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tip - permanent weight markings on all containers

DanAyo's picture

Tip - permanent weight markings on all containers

How many times have we wished we knew the weight of the container on the scale after we added an ingredient in it. For instance, let’s say I put some starter seed in the container but forgot to zero it out. If I know the weight of the container, I can subtract that from the total to find the weight of the starter. For me, this is a regular occurrence. 

I ordered a carbide tipped scriber that marks glass. For a modest investment of $7 I bought one. It doesn’t mark the glass very deep, but it is visible. If you mark over the scratched numbers with a black marking pen, the ink will fill the crevices. Then wipe off the ink from the glass and the scratch marks will be black. Now all of my glass containers are marked with their empty weight. I thought this might interest others. If so, you can see the tool I bought here.


Update 10/27/19
Today I was mixing my dough @ 80% hydration and it felt dry, checked the bottom of the mixing bowl and got the empty weight. So I checked the spreadsheet and determined that the dough was missing 11 grams. Since it was dry, I knew it was water missing. Added in the 11g water and I was back on track. 

I can’t speak for others, but for me this is a great safety net.

suave's picture

That's why all of my containers are either lightweight standardized or have their weight recorded.

Wild-Yeast's picture

Good idea - screw up enough times and you'll have them all memorized. Just write them down on a cheat sheet and keep it handy - mines on my iPhone...,


MonkeyDaddy's picture

That Amazon post is exactly like the one my Dad kept on the workbench in the garage since I was a kid.  It's gotta be almost 50 years old.  I've used it for many projects, mostly metalwork, but never thought of using it on glass.

Thanks for the stroll down memory lane.