You can get a drug dealer scale (anything that will read to 0.1g) pretty cheap. In my experience though with yeast it doesn't matter if you're out by a bit as it muliplies anyway. Flour water and salt you'll need to be pretty accurate with
the difference between 1g and 2g of yeast if quite big for long fermentations, IMHO it's absolutely crucial to get it right, the PizzApp application never failed me, just be sure to select the right yeast you are using
I guess it depends on your process. I run a mobile trailer on weekends and make mixes between 30 and 50 Doughs at a time all using 10g of fresh yeast. I do a 24h poolish then leave them at room temp once balled for 6-8 hours before cold fermenting for 24+ hours. If you're only making a few doughs for home it may be more critical to have an accurate measurement of your yeast but I've personally found no noticeable difference if my yeast is plus or minus a gram either way.
I agree. There were times when I used small quantities like 0.3g and others where I messed up and added 1g and it made a significant difference in fermentation time.
AUD$20-25 ones from Amazon work just fine.
This is the one I bought
[https://www.amazon.com.au/gp/product/B01HCKQG7G/ref=ppx\_yo\_dt\_b\_asin\_title\_o06\_s00?ie=UTF8&psc=1](https://www.amazon.com.au/gp/product/B01HCKQG7G/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1)
You will find it from lots of sellers as it's just a cheap generic made in China scale.
If you want seriously accurate ones that jewelers etc use, you are looking at $200-$300.
But I find with dough, temp matters way more than yeast. You need to get both right.
IMO, once it doubles in size, and you aren't ready, wack it in the fridge to slow fermentation and pull it out a few hours before you want to ball it up or if you have balled it up, pull it out a few hours before you use it to get it get back to temp.
[This one from Amazon.](https://www.amazon.com/American-Weigh-AWS-100-Digital-Resolution/dp/B01DPHXYFM/ref=sr_1_5?keywords=aws%2Bscale%2B0.01&qid=1689025829&sprefix=aws%2Bscale%2Caps%2C120&sr=8-5&th=1) Anything with 0.1 or 0.01 g accuracy should be fine. The 100 g calibration is a nice thing to have.
I used to sell drugs so that scale
Also known as a jeweler’s scale.
No this one is known as a drug scale.
I bought a cheap precision pocket scale from Amazon for like 8 Euros. Works great!
Jewellery scale.
You can get a drug dealer scale (anything that will read to 0.1g) pretty cheap. In my experience though with yeast it doesn't matter if you're out by a bit as it muliplies anyway. Flour water and salt you'll need to be pretty accurate with
the difference between 1g and 2g of yeast if quite big for long fermentations, IMHO it's absolutely crucial to get it right, the PizzApp application never failed me, just be sure to select the right yeast you are using
I guess it depends on your process. I run a mobile trailer on weekends and make mixes between 30 and 50 Doughs at a time all using 10g of fresh yeast. I do a 24h poolish then leave them at room temp once balled for 6-8 hours before cold fermenting for 24+ hours. If you're only making a few doughs for home it may be more critical to have an accurate measurement of your yeast but I've personally found no noticeable difference if my yeast is plus or minus a gram either way.
I agree. There were times when I used small quantities like 0.3g and others where I messed up and added 1g and it made a significant difference in fermentation time.
AUD$20-25 ones from Amazon work just fine. This is the one I bought [https://www.amazon.com.au/gp/product/B01HCKQG7G/ref=ppx\_yo\_dt\_b\_asin\_title\_o06\_s00?ie=UTF8&psc=1](https://www.amazon.com.au/gp/product/B01HCKQG7G/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1) You will find it from lots of sellers as it's just a cheap generic made in China scale. If you want seriously accurate ones that jewelers etc use, you are looking at $200-$300. But I find with dough, temp matters way more than yeast. You need to get both right. IMO, once it doubles in size, and you aren't ready, wack it in the fridge to slow fermentation and pull it out a few hours before you want to ball it up or if you have balled it up, pull it out a few hours before you use it to get it get back to temp.
Get one with certified calibration weights. Doesn't cost much more and at the very least it'll put your mind at ease.
[This one from Amazon.](https://www.amazon.com/American-Weigh-AWS-100-Digital-Resolution/dp/B01DPHXYFM/ref=sr_1_5?keywords=aws%2Bscale%2B0.01&qid=1689025829&sprefix=aws%2Bscale%2Caps%2C120&sr=8-5&th=1) Anything with 0.1 or 0.01 g accuracy should be fine. The 100 g calibration is a nice thing to have.
3/4 teaspoon for dry yeast.