Only slightly angled, but my OXO also has a pull-out display that makes it really easy to see when I put a big bowl on. I've never had any issues seeing the display in the few years I've been using it.
i use the OXO Good Grips https://www.amazon.com.au/dp/B079D9B82W scales, they have a pull out face which is good for baking, if your bulk fermentation container is big you can pull the face out and still see what you're doing. i use it a lot and reckon its great.
i also have the previous model to the one above which i now use for measuring spa chemicals 😂
Oxo Good Grips 11 lb. scale has been my go-to in my small batch bakery. Weighs accurately and consistently. Really helpful pullout feature when weighing stuff in big bowls. OXO 11214800 Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display,Black,1.2 https://smile.amazon.com/dp/B079D9B82W/ref=cm_sw_r_cp_api_fabc_825TFbN20B0H3
The oxo scale with the pull out display allows you to easily see the measure even when you are weighing into a large bowl.
You can look up the conversions between cups and grams online for most things, sometimes you can figure it out from the nutrition label/servings per container info. This will be a loose ball park but for recipes requiring very accurate measures you might have to adjust to learn what works best.
Maybe not this specific one since it's pretty expensive but one with a pull out display like this will make your life a lot easier
OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display
I bought an oxo digital scale about a month ago to replace my old one and it’s been excellent. OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display https://www.amazon.ca/dp/B079D9B82W/ref=cm_sw_r_cp_api_glt_i_FSK16TP1ACT09PR7J03F?_encoding=UTF8&psc=1
If you do any larger scale baking, a scale with a pull out digital panel is a huge help- the OXO Good Grip 11lb is the most versatile and durable at that price point. Been using one daily in a professional kitchen for years and it has survive the injustices of even the stupidest of my new born baby cooks.
This might be a winner for you, OP - it's an OXO, good quality scale, the display is a good size, backlight with bright numbers on black, and best of all the display pulls out so you can physically bring it closer to your eyes.
When I researched them, the Oxo Good Grips scales, like this one, (although they come in different max. weight limits) are widely recommended. And they have a lifetime warranty, which would be very valuable in your case.
I don't own one, but will likely buy one when I can find a good deal on it.
The OXO 11lb scale with pull out display is an utter beast that I have beaten the shit out of in a professional setting.
I have the Oxo 11-lb. with a pull-out display. I do a lot of cooking and baking, and having the pull-out display helps me to see when I'm weighing things in large bowls. Only days before I saw a cook using this one at home on a YT video, I was cursing my old one because I couldn't see the display under an 8" pan of batter.
I have a food scale that I love and use for shipping. This is it. I use it 50/50 food/shipping but it works super well, the screen pulls out so you can weigh stuff in boxes easily.
I appreciate that you're trying to help, but please don't assume I've blindly done anything. I have done research. A LOT of research, actually. That's how I ended up with a blood meter instead of any number of other things. My research shows that there is a difference between light nutritional ketosis (.5-1.49mmol) and the optimal levels (1.5-3mmol) for fat loss. I'm always interested in learning if you'd provide links to what you've researched that shows otherwise.
I realize it's merely anecdotal evidence, but two of my housemates who began the ketogenic diet the same time I did measure 2.1mmol and .09mmol when I was at .2mmol, all measurements taken at the same time. The latter is less strict than my first friend and I are.
It is physically impossible to be in ketosis if ones body is not producing ketones or producing too low a count, so just telling me I'm in ketosis isn't helpful and causes me that anxiety you mentioned with a side of frustration to go with it.
I used to use an older scale I had, but about two weeks into the woe, I bought a new scale because the first one was becoming unreliable and would give drastically different weights when weighing the same food a second time.
I had not run across ketones being lower in the morning, so I'll look into that, thanks.
​
I’ve owned a number of different scales. I’ve found this one: https://www.amazon.com/OXO-Grips-Stainless-Pull-Out-Display/dp/B079D9B82W the most useful and user friendly. It’s worth every penny.
This is a newer version of the one I have. OXO is a great, reliable brand.
Some scales have pullout readers like this OXO one
https://www.amazon.com/OXO-Grips-Stainless-Pull-Out-Display/dp/B079D9B82W/r
But personally if you can afford it, that KD8000 is a quality scale and I would rather have that scale if I ever needed a new one. I usually store my scale in a drawer so its not sitting out anyways.
Here is one that comes with the adapter for the same price.
https://www.amazon.com/My-Weigh-KD-8000-Kitchen-Digital/dp/B01C6CN1VY
Oxo good grips digital scale: OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display - Black https://www.amazon.com/dp/B079D9B82W/ref=cm_sw_r_cp_api_glc_fabc_28HbGb5YA711H
I noticed in some other comments you are eating a lot of fruit and not weighing it. That could be a big factor. Fruits are high in carbs, which is fine, but can make you retain water. It's easy to underestimate how much you are eating. Also, from a satiety perspective I would avoid eating too many grapes, IMO the calories aren't worth it. Personally I really like cantaloup to help fill me up.
Get yourself a food scale. I have this one and I like it: https://www.amazon.com/OXO-Grips-Stainless-Pull-Out-Display/dp/B079D9B82W/ref=sr_1_2?crid=14V8EK6SQ75H0&keywords=oxo+food+scale&qid=1671724547&sprefix=oxo+food+sca%2Caps%2C305&sr=8-2&ufe=app_do%3Aamzn1.fos.18ed3cb5-28d5-4975-8bc7-93deae8f9840. They also make a smaller one which is less expensive.
Also be aware that 0 calorie cooking spray isn't actually 0 calories. If you are just doing quick sprays it is close enough, but if you are really dousing your food in it you will be surprised how quickly it adds up.
If you've never baked before (as in used yeast and rose dough), it can be easy, but there is a learning curve. My advice:
It's optional but I highly recommend switching the sweetener in the recipe for this which is pure stevia, around 300x the strength of sugar per weight. Use between 1/2 a tsp and 1 tsp. (1-2 grams) This will stop the bread from burning, so you can skip the aluminum foil step, making life way easier. Just throw it in the oven, set a timer for 18-20 minutes, and you're done.
I've never hand kneaded dough. I use a stand mixer, so I can't comment how well hand kneading works, or if it is even possible with this recipe. On my stand mixer I do medium high speed for 8 minutes and watch for the dough to stop sticking on the sides, which usually happens 7 to 9 minutes in. (Start on lowest speed to incorporate everything or you'll blow flower everywhere.)
Use a scale and the gram measurements in the recipe. Here is a link to the written recipe in the video. 1 cup is 250 grams. She typoed. I've gone through multiple different scales that suck. This I highly recommend, if you need to buy one. It's gone up in price, but it's worth it if you can afford it. Otherwise a cheap $15 scale is fine too.
The 1 hour 30 minute rise time is for a 78 F degree room. I tend to rise for 2 hours in my 76-78 degree spot. If you don't have a space in the ideal temperature range know that colder temperatures rise the bread slower, and higher faster. You can look up a chart online to see how long you need to rise your bread.
Use an instant thermometer. The inside of the bread is done when it hits 185 degrees F or higher. Every oven is different so your bake time may vary from the initial recipe. Just do it right, use a thermometer.
I'm kind of a shill for America's Test Kitchen. This is the one they recommend. We have one as well.
OXO Good Grips 11-Pound Stainless... https://www.amazon.com/dp/B079D9B82W?ref=ppx_pop_mob_ap_share
https://smile.amazon.co.uk/gp/product/B079D9B82W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
This is the one we have - it's a bit more expensive but I've found that the pull out base is just amazing and made the price worth it. We meal prep and use large bowls, pans, slow cooker containers etc - it's fab for that.
I have my own but it was based off of this one: https://youtu.be/0KptOpLZH4k
If you've never properly baked anything before (as in, using yeast to rise dough) it's different than cooking. Expect to have to make multiple loafs before you get it right.
A few things worth considering:
Almost all baking recipes out there need to be more precise in their measurements than cooking, so they are based off of weight in grams. Having a good kitchen scale goes a long way here but is not required. This is the scale I use. link I highly recommend it, even if it's one of the more pricey / premium ones. There is a lot of not great scales on the market.
When rising dough recipes are based around 78 degrees. If your room is lower temp the rise time will be longer. Higher temp the rise time will be shorter. You might be able to get away with turning on your oven light and rising dough in your oven. My oven light makes my oven 91 degrees which is way to hot. If this is an issue, consider rising the dough over night in the fridge, which can give you a consistent temperature throughout the year and increase the oh so good yeasty flavor in your bread.
I do not recommend allulose or erythritol like the recipe calls for. It can be done in a pinch, but you will definitely need to cover it in aluminum foil. The problem is they burn at baking temperatures. What's ideal is buying powdered stevia then using half of a tsp to 1 tsp to taste. It doesn't burn so no aluminum foil needed. The bread comes out a bit sweeter (which you want with white bread) so it tastes closer to normal white bread that way.
It's egg bread, which is a style of homemade bread. Some people love it some hate it. It makes the bread chewier than store bought white bread. You can experiment with this.
She goes quite light on the salt. I use salted butter and and a whole stick of butter (8x what the recipe calls for) to get more salt and flavor, but that requires an advanced baking technique, not worth starting out with. What I'm saying is you can up the salt a bit and be fine.
Oh! Her oven is off. All of her recipes the cooking time sucks. You'll want an instant thermometer, so when you take the bread out of the oven you can jab it to see if it is done. You want 190 degrees or higher. I love white sandwich bread slightly undercooked. It gives that moist feel you get from store bought bread. Traditional white bread I believe you want at least 200 degrees to be fully cooked. I aim for 185-190 degrees.
This is home made bread without preservatives. After I let the bread cool (typically two hours minimum on a drying rack, yes that long), I cut it into sandwich peaces then put it in a gallon plastic bag and put it in the fridge. This will keep it from going hard and then bad. Home made bread can go bad in under a day, so I recommend doing the same.
The primary trick is to try try try again. Baking is harder than cooking when new, but you'll eventually get it. Questions?
Oh yeah, I have the OXO one with the pull out display https://www.amazon.com/dp/B079D9B82W very handy. Plus I prefer recipes that are metric by mass and not by volume metric or imperial. Far more accurate with many types of ingredients.
50-50 it was stoner error... OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display
https://www.amazon.com/gp/product/B079D9B82W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
OXO Good Grips 11 Pound Stainless Steel for big stuff.
AWS for anything under 10g.
Deal link: Amazon
Deal link: Amazon
I’ve owned a number of them. This one (https://www.amazon.com/gp/product/B079D9B82W/) I got recently and it’s the best I’ve owned. You can spend 1/2 this much and get something useable but this is worth every penny.
I would've loved a nice scale or dough whisk when I was starting my bread adventure!
And, of course, getting local flours is always a nice gift.
Thanks! No blog, but what are you looking for? I generally tell people it's not actually about the recipes themselves (which is counter-intuitive), because everyone has a different palette & likes different things, it's more about:
This is the macro calculator I usually use for recipes:
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I typically set the serving size to "1" (one) and then set the serving size again to the standard size (ex. 24 brownies), that way if I want to cut 20 larger brownies in the future, I can just do the math on my smartphone, because I have the macros for both the whole recipe & for the standard serving size.
Once you learn how to calculate your own macros (using a calculator, buy a scale, adopt a meal-prep system, etc.), the world is your oyster, because with IIFYM, you can make any recipe out there fit your diet! I do use a handful of modern tools to help me cook; in particular:
That scale is the newer version of what I have. You can find cheaper versions for like $15 on Amazon, but I like this one because it does both imperial & metric (so whether the recipe calls for ounces or grams) & has a pull-out display for when you're measuring stuff in a bowl, like say chopped chicken - super convenient!
The Instant Pot is an electronic pressure cooker (nice & safe, won't blow up like the old ones!) that gives repeatable results & cooks food mostly automatically; also great for liquidy meals like stews, chilis, soups, and bisques, for which I storage batches with Souper Cubes. Sous Vide is a bit more of an in-depth discussion (we can chat about that if you're not familiar!), but it basically involves vacuum-sealing your food (primarily meat & some veggies) & cooking them slowly underwater for perfect results every time. The vacuum-sealer is great for use with sous-vide (I vac-seal nearly all of my meats & stick them in my freezer) & also for storing leftovers, like shredded chicken & pulled pork.
The Baking Steel is an amazing device that lets you cook incredible pizzas at home, as well as various breads (I do a lot of no-knead breads, which, if you haven't been introduced to that, is SUPER easy & gives you amazing results!). The Inverter microwave is a newer microwave design that can actually module the power level (most microwaves only operate at like, full power, and "blink" it on & off to simulate a different power level). The main difference with an inverter model, and this one in particular, is the the "sensor reheat" feature, which actually does a ridiculously good job of figuring out how to reheat your food properly, instead of just being hot & rubbery on the outside & still frozen in the middle. The deep freeze speaks for itself...just a place to store my raw & cooked food; I get huge costs-savings because I can buy food in bulk, vac-seal it, and freeze it literally for years.
Now, keep in mind, this is all stuff I've built up over years of cooking, so first, don't feel pressured to buy anything, and second, don't feel like you need to get everything all at once. I enjoy cooking, but most of the time, cooking is a chore, and anything I can do to make that chore easier means that I'll do it more consistently because it's not such a hassle. Like, I can dump an 8-pound pork shoulder (bone removed & chopped into fist-sized chunks) with 1/2 a cup of water into my Instant Pot basket, set it for 70 minutes on Manual, dump it into my electric mixer bowl & shred it in about 60 seconds, let it cool down, and then vacuum-seal up 8 one-pound packages of pulled pork, which is good for 2 to 3 years in my freezer (vac-seal = no air = no freezer burn!). I can then use that pulled pork for BBQ pulled pork sandwiches, quesadillas, loaded baked potatoes, etc. & calculate my macros based off the quantity that I use.
A lot of people take the meal-prep approach of making 25 trays of the same food, but man, I get pretty sick of eating the same thing all the time, haha! So that's why I use appliances (to make it easy) & picked up a deep freezer (to store raw & cooked foods in). Again, most people are pretty shocked when they start tracking how much they truly, actually spend on food every month - everything from grabbing snacks at the gas station convenience store to the extra goodies you get at the grocery store to the quick take-out stuff you get for lunch or on the way home - and once I realized how much I was spending, it was pretty easy to justify some home kitchen equipment purchases over time to help me in both saving money in the long-term & in hitting my macros.
Once you get a personal recipe database built up & create an efficient workflow, IIFYM is actually fairly easy to stick with. I literally eat better than anyone I know & have a better (lower) food budget than most people I know. As far as eating schedules, you can do one meal a day, three meals a day, six meals a day, doesn't matter, as long as you hit your macro numbers for the day! I like to do 7 "meals" (more like snacks, really), as I have reactive hypoglycemia & find that eating smaller meals every few hours does a better job of keeping my energy up than just 3 big meals a day.
part 1/3
No single scale is going to also give you accuracy to 0.1g outside of a medical laboratory.
Stainless steel Oxo 11lb pull out display is a beast for fairly large volume baking. Ascher micro-scale is the drug dealer's choice.
The Oxo Good Grips 11Lb scale retains the previous measurement if it automatically shuts off.
https://www.amazon.com/OXO-Grips-Stainless-Pull-Out-Display/dp/B079D9B82W/
It seems that your comment contains 1 or more links that are hard to tap for mobile users. I will extend those so they're easier for our sausage fingers to click!
Here is link number 1 - Previous text "OXO"
^Please ^PM ^\/u\/eganwall ^with ^issues ^or ^feedback! ^| ^Code ^| ^Delete