Let’s be real: when you’re juggling kids, homeschool schedules, homestead chores, and sourdough bubbling on the counter… the last thing you want is a recipe that makes you feel like you’re back in 7th grade algebra class.
So here’s the truth:
You don’t have to weigh your ingredients to make good sourdough.
But it can help especially when you’re ready to take your bread to the next level.
In this post, I’ll break it down in plain language so you can decide what works best for your kitchen and your schedule whether you’re baking with a digital scale or scooping flour with a mason jar lid.
Table of Contents
Why Some Bakers Swear by a Scale
Professional bakers love weighing ingredients because it gives consistent results every time. With sourdough especially, hydration matters a little too much or too little flour or water can change everything about how your dough feels and bakes.
Weighing allows you to:
- Be precise with flour-to-water ratios
- Easily scale recipes up or down
- Avoid over- or under-hydrated dough
- Follow recipes from around the world (most use grams!)
What Happens If You Don’t Weigh?
Guess what? Tons of home bakers (myself included!) have baked amazing loaves with nothing but measuring cups and intuition. Especially when you’re starting out, your hands and your instincts matter just as much as any tool.
The downside?
- Your results may vary from bake to bake
- You might end up with dough that’s too dry or too sticky
- It’s trickier to troubleshoot if something goes wrong
But again—if it tastes good and your family eats it up? You’re doing just fine.
The Pros and Cons of Each Method
| Method | Pros | Cons |
| Weighing (Grams) | More accurate, consistent, professional-level control | Requires a digital scale, learning curve at first |
| Measuring (Cups) | Easier, faster, more intuitive for beginners | Less precise, can lead to unpredictable texture or rise |
My Honest Take as a Homestead Mama
Here’s what I tell my coaching clients and fellow moms:
Start where you are.
- If you’re just trying to feed your family and figure this sourdough thing out during nap time—cups are totally fine.
- If you’ve baked a few loaves and want to level up your skills or try advanced recipes like sourdough bagels or high-hydration bread—grab a $10 scale and give it a try.
- If you’re working from a family recipe that uses scoops and “about a handful,” honor that tradition.
There’s no one right way—there’s just the way that works for you.
Best Budget-Friendly Kitchen Scales
If you’re ready to give weighing a try, here are a few reliable, mama-approved digital scales you can grab online:
- GreaterGoods Digital Food Scale – under $15, simple, lightweight
- Ozeri Pronto – compact, very accurate, great reviews
- Nicewell Digital Scale – large surface, easy to read
Most let you switch between grams and ounces, and they tuck right into your kitchen drawer. You’ll be surprised how often you use it once it’s there!
Related Sourdough Posts
What’s your go-to method? Cups or grams?
Tag me @homesteadwildflower with your baking setup—I love seeing all the real-life farmhouse kitchens out there doing it their way.
Happy Baking!
Linnea
#sourdoughsimplified #fromscratch #homesteadbaking
