I have recently started making bread, and I am using a fairly complex recipe. I believe that the primary source of the inconsistency in the bread is the repeatableness of my measurements of the DIAX Diastatic Malt Flour. It has the following properties:
- I use a small amount, currently 1 1/4 teaspoons
- The resulting bread is sensitive to relatively small changes in the amount
- It is a compressible powder, such that a certain volume can contain much more if you pack it in
What I am currently doing is scooping some into a rounded measuring spoon, then flattening off the top with the handle of a spoon held at 45%. I then put this into my flour mix on a cheap electronic kitchen scales and the weight changes by between 1g and 4g. This is a massive variation, but I do not know how much is coming from the scale and how much from the compression/density variation in the measure.
What is the best way to repeatably measure out a small quantity of a compressible powder such as DIAX (or ordinary flour, but that does not usually need such sensitive measurement)? I do not really care about knowing the actual weight in grams, but I do care that today's measure is the same as tomorrow's measure and that I am able to change the amount with some sensitivity.
This previous question had a lot of answers, but they do not really help me:
The more accurate scales option is a possibility, but the recommended one seems to cost $64. That is a significant amount of money for me.
The suggestions of measuring spoons is addressed above.
Dividing a larger quantity in half multiple times would require storing small measured aliquots of powder for days, which is not really practical or cheap. Throwing away excess is expensive.
Making a stock solution of DIAX would be impossible as it is mostly composed of insoluble starch.