How weighing works, and why you can trust the numbers

A cup of flour can vary by 10–15% depending on how tightly it is scooped. Grams are the same every time, so your dough comes out the same every time.

Tare sets the scale back to zero with the bowl on it, so the display shows only the ingredient you are adding. Tare again before each new ingredient.

A paired scale sends live weights straight to the recipe screen, so you can watch each target fill as you pour instead of reading the scale and the recipe separately.

Yes. Any digital kitchen scale that reads in grams works. You simply read the weights yourself; the recipes and maths are identical.

Hydration is the water weight divided by the flour weight, times 100. Flour is always counted as 100%, and everything else is a share of it.

Our Sicilian Teglia uses 400 g flour and 320 g water: 320 ÷ 400 × 100 = 80%. On this dough, one hydration point is 4 g of water.

Partly. We count the water they actually contain: milk and cream fully, whole egg about 75%, egg white about 88%, yolk about 50% and butter about 16%.

It shows what an unweighed scoop does to your dough. On the Teglia, 12% too much flour drops hydration from 80% to 71.4% — a noticeably stiffer dough.

Every recipe is refined and re-tested until it reproduces in a home kitchen, then published in exact grams.

Every percentage is based on flour weight — the standard baker's method — so you can scale any recipe up or down without the ratios changing.

If a recipe has no flour base (a soup or a soufflé, for example), we hide hydration rather than show a misleading figure.

A typical kitchen scale reads to 0.1 g. On the Teglia, that keeps hydration within ±0.05 points of target — far less than you could ever feel. The homepage simulator is an illustration of this, not a scale guarantee.