Weighing out small amounts of sourdough to make a test dough

Weighing out small amounts of sourdough to make a test dough

There are many good breads that you can just bake with just yeast as a leavening agent. However, if you want bread that stays fresh longer, is aromatic and wholesome, you should make the bread dough with sourdough. All you need is water and flour and a few days. With the right care and feeding, a sourdough can last for decades. Very small quantities of sourdough are required for small quantities of baked goods, for example when developing new types of baked goods. A meticulous baker weighs this little with a precision scale that is suitable for this precise task. Care is crucial in dough production and important for a good result.

The KERN precision balance is specially designed for the accurate measurement of small quantities and is therefore ideal for the development of new baked goods or special recipes.