Daily Bread

The CFO has bought me a really nice electronic baking scale. It uses strain gages as the primary sensing element and was, of course, made in China. Baking, it seems, is best done by weight because one person's cup of flour can be quite different than the next person's. So I can now do precision baking with resolution of masses as low as 0.05 oz and a full scale of 11 pounds. Folks at the Skunk Works will recognize this as a 3000 division scale for $39 retail.

Here's the latest bread produced using the new scale.


It's a walnut & blue cheese sourdough baked in a conventional oven. The oil in the walnuts colors the surrounding bread blue.

Mmmmm, mmm, good!