Reddit reviews Kitchen Scale - Bakers Math Kitchen Scale - KD8000 Scale by My Weight, Silver

Don't buy the kit - maybe this will help in addition to enfier's comments

(1) Cleaning. You will want to buy oxyclean versatile free. This is an oxygen based cleaner I use for homebrewing, laundry, and general purpose cleaning.

(2) Sanitizing. Star san is the standard, you can start with a small bottle ( a little goes a long way). I recommend going to the dollar store and getting a 1L spray bottle for application.

(3) The boil. You will need a 4 gallon stock pot to do 2.5 gallon batches. 2 gallon stock pot for 1 gallon batches. I bought a 4 gal stock pot for $20 dollar off amazon. "Bigger is better" is often preached on homebrewing forums, I am happy with 2.5 gallon batches for apartment brewing.

(4) Chilling. This can be pricey. for 1 gallon batches, no chiller needed, just an ice bath. For 2.5 gallon batches, I found a chiller to be a nice time saver, but the cost was not an issue for me. Don't spend more than $50 (amazon pricing)

(5) Fermentation vessel. This will hold the beer while it ferments. For a 1 gal batch, get a 2 gallon food grade bucket (amazon, or try your local super market for a better price). For 2.5 gal, get a 3.5 gallon bucket. Always want 1 gallon of head space above the fluid level.

(6) Fermentation chamber. This is often the biggest expense in both money and space. Temperature control will allow you to make better beer, but you can make perfectly fine beer without it. Consider a Craigslist mini fridge and ink bird temperature controller ($30). Swamp coolers are common for beginners. (bucket, water & revolving ice packs).

(7) Bottling, odds and ends. You will probably want to use a siphon and bottling wand to fill your bottles. Do it over a dishwasher door (if you can) because you will spill / drip. You will need a bottle capper & caps. I recommend a cooking scale I have this one for measuring water by weight, and grains (if you get there). Also useful for cooking in general.

(8) Cost. By the time you buy: cleaner, sanitizer, stock pot, fermentation bucket, siphon, capper, bottling wand you are looking at $75-$100 dollars. You can get the optional ferm chamber, scale and chiller for another $125 dollars.

Good luck, feel free to hit me with questions!

Percentages in baking are just a way to establish a ratio between the flour and the other ingredients. This is an alternative to expressing things as specific quantities. It's useful because it doesn't demand that a batch be of any particular size. You could start with 10 grams of flour or 10 kilos.

There are baker's scales (I have this one) that provide for this way of doing things. You plop the flour on, hit "%" (which establishes "100%") and then measure all your other ingredients based on that starting point.

Seems the price is inflated in that listing.

Same scale.

Myweigh KD-8000 a little pricey but uses AA batteries instead of the watch ones. It also has the option to use an AC adapter. Those features alone have paid this thing off. For those complaining of auto shut off this thing has a setting that lets it stay on indefinitely. Other cool features include a bakers percentage mode and the ability to calibrate. The only con I would say is that it requires a 5kg calibration weight to calibrate. Those things are expensive! I found mine to be true from the factory.

I bought it with the optional AC adapter. In hindsight I would of saved myself the $15. This thing has seen daily use with the same pair of AA's for the past few months. If you have rechargeable AA's you can save yourself some $$

With AC adapter https://www.amazon.com/dp/B01C6CN1VY/ref=cm_sw_r_cp_apa_YMfJAbFHNMT0G

Without AC adapter
Kitchen Scale - Bakers Math Kitchen Scale - KD8000 Scale by My Weight, Silver https://www.amazon.com/dp/B00VEKX35Y/ref=cm_sw_r_cp_apa_aOfJAbM613BJX

I use this scale for baking! I really recommend it. I like that I can put a bowl or plate on the scale and still be able to see the what the weight is.

Okay, here we go...

Mandatory items:

• Food processor or stand mixer
  
  
• Baking scale that measures in grams and ounces
  
  
• Baking stone ^1
  
  
• Wood pizza peel ^2
  
  
• Aluminum pizza peel
  
  Notes:
  
  ^1 Most people will swear by a baking steel instead of a ceramic stone. If your budget allows it, a 1/4" thick steel is much better than a stone.
  
  ^2 I linked to a fancy one, but it really makes dismounting your raw pizza onto your hot stone/steel an easy task. There are cheaper wood peels that don't have the canvas conveyor.
  
  Recipes:
  
  For the dough, my favorite is Kenji's. I follow it to the T, weighing out each item in grams, and it's perfect. Honestly, I've only tried two other dough recipes, and the differences between all of them are minor, but Kenji's is the lightest and crispiest, but not too crispy.
  
  For the sauce, I've only tried a couple, but I love u/dopnyc's sauce. I tweak it a little. I use canned whole san marzanos, but only the tomatoes, I omit the juice they're in and the water in the recipe. I blend the whole tomatoes and then add all of the other ingredients. This makes enough for about four 12" pizzas. It will freeze well.
  
  For the cheese, the most important thing is you need whole milk, low-moisture mozz. Avoid pre-shredded anything, the added cellulose prevents proper melting. Avoid skim/part skim, and avoid fresh mozz (the stuff in water). It's kind of hard to find, but at my local grocery store, Kraft sells string cheese called Creamy that works great. It's delicious. However, it doesn't shred well, so I have to freeze it for about 15 min before grating. Now, I'm not saying that string cheese is the best option, it's just my only option at my local store. There are better options sold in a brick. Again, whole milk, low-moisture is the key.
  
  Toppings:
  
  Try to find a log of pepperoni and slice them off yourself. This will usually yield the coveted pepperoni cups once baked, each with their own personal portion of delicious pepperoni grease.
  
  I like Kenji's itallian pizza sausage recipe. It's very flavorful. You can make this with a food processor instead of a meat grinder/stand mixer.
  
  I gotta go for now, but let me know if you're still interested, I can write up some more on technique for dough balling and stretching and baking.

I use this one.
https://www.amazon.com/gp/aw/d/B00VEKX35Y/ref=yo_ii_img?ie=UTF8&psc=1

I use this https://www.amazon.com/Kitchen-Scale-Bakers-KD8000-Weight/dp/B00VEKX35Y

Can use it with batteries or plug in. Sit in my kitchen all the time but will use it to weigh other stuff. It also has a "Bakers Percentage" feature that is great, at some point you may want this.

Lots of exotic flours I have only been able to find in grain form, so this would be useful for that. I've also heard that freshly ground flour is supposed to taste amazing, but I can't personally vouch for that.

What does your mom have now? If she doesn't have an electronic scale definitely get one of those.[This one is good.] (https://www.amazon.com/Kitchen-Scale-Bakers-KD8000-Weight/dp/B00VEKX35Y) I don't know what kind of bread she is baking, but a banneton would be nice if she doesn't have one, they are good for the 'rustic' breads you see here. A good electric thermometer is another one, I like this one. If she isn't baking in a loaf pan or dutch oven, a baking steel or baking stone are useful.

My Weigh KD 8000: Kitchen Scale - Bakers Math Kitchen Scale - KD8000 Scale by My Weight, Silver https://www.amazon.com/dp/B00VEKX35Y/ref=cm_sw_r_cp_apa_Bdw3Bb4SXHQ9V

https://www.amazon.com/Kitchen-Scale-Bakers-KD8000-Weight/dp/B00VEKX35Y/ref=mp_s_a_1_28?ie=UTF8&qid=1540695922&sr=1-28&pi=AC_SX236_SY340_QL65

There is no other scale. I own a restaurant and these things are precise and durable. I went through dozens of scales before finding these. They are the best out there, hands down.

Actually most helpful measurements ever. Especially if you have a digital scale that does bakers math such as this one - https://smile.amazon.com/Kitchen-Scale-Bakers-KD8000-Weight/dp/B00VEKX35Y/ref=sr_1_1?ie=UTF8&qid=1487551042&sr=8-1&keywords=bakers+math+scale

I have this one and like it quite a bit:
https://www.amazon.com/dp/B00VEKX35Y/

Couple things to bear in mind:

• It's somewhat big and bulky, so if you have limited counter space it might not be the best.
  
• It runs off an AC adapter. No dealing with batteries (which is nice), but it does need a spot to plug in (which is annoying).
  
• It doesn't have fine enough resolution to measure yeast in most bread recipes, but most (all?) comparable scales in this price range don't either.
  
  Otherwise, I used to have this one which has fewer features, but can't be beat for the price imo:
  https://www.amazon.com/dp/B004164SRA/

• favorite grocery-shelf items - Cottage cheese, 4% fat small curd. Salty cheesy deliciousness that is surprisingly low in calories and high in protein. We taste tested a bunch and found that we liked the cheap store brand the best.
  
• workout clothing - I've found Athleta really has the best quality, not see-through, work out leggings. The Be Free Knickers with side pockets have been amazing for tennis
  
• every day clothing - GoodWill/Salvation Army/Savers/etc Thrift stores really are amazing. Now that I've started shopping there I don't think I'll ever stop. Last weekend I found a pair of NYDJ jeans for $8 that I had been willing to pay over $100 for in the store.
  
• blog with great healthy recipes - SkinnyTaste has the best selection of healthy recipes I've found so far.
  
• smartphone app - The LoseIt! app is great. The LoseIt! website is also fantastic.
  
• Wearable - I have enjoyed my Jawbone Up2 and the associated app is also very well done.
  
• travel essentials - I travel quite often for work and I have invested in a small food scale and plastic storage containers that go with me on every trip.
  
• Other items - Favorite water bottle; Super awesome food scale I use every day at home; I have tons of these glass food storage containers with snap lids from BBB for food prepping

Start simple.

For instance, today I started with grilled chicken breast, which was marinated in BBQ Sauce, steamed green beans and roasted sweet potatoes.

I just used a Jack Daniel's brand BBQ Sauce and grilled the breasts on a Foreman Grill, then added 1 serving of the BBQ sauce in a ramekin. Steamed a load of green beans for about 15-17 minutes and then seasoned with SnP. Diced, roasted garnet sweet potatoes marinated in olive oil, SnP and a healthy portion of chili powder.

Calculate how much of each you want in a meal, then purchase what you need. Buy a bit more than what you calculate as chicken will lose weight while cooking and you may trim. You may trim or peel the sweet potato. I buy prepped green beans to make it a bit easier.

I would ask your trainer for a calorie target, or speak to a nutritionist to get one which will cater to your current status and where you want to be. If you're going hard core, then I definitely would seek advice from a nutritionist as you'll be in a caloric deficit in order to lose the weight.

Measuring is simple, go to Amazon and get a digital scale. I personally bought and love this scale. You'll also want a digital body scale, to track your progress. Get an app that will help you track everything, The MyFitnessPal app is probably the #1 app for this. You can add recipes to get nutritional values, track what foods you are eating, and you can track the exercises to monitor progression.

I use this which does a pretty decent job, decent capacity, and large enough that you can actually see the screen when you throw a bowl on top to weigh out grains.

​

I have a smaller one for hops, but this could work too but it is only accurate to 1g.

I have one of these and it works great. I use it for exactly the same situation as you.

https://www.amazon.com/Kitchen-Scale-Bakers-KD8000-Weight/dp/B00VEKX35Y/ref=sr_1_12?ie=UTF8&qid=1502312771&sr=8-12&keywords=baking+scale

This scale is very good.

Kitchen Scale - Bakers Math Kitchen Scale - KD8000 Scale by My Weight, Silver https://www.amazon.com/dp/B00VEKX35Y/ref=cm_sw_r_cp_apa_NqHWBbPV4KD5V

I bought this one for several reasons. One is it runs off regular batteries, not a weird round one. Two, you can also purchase an AC adapter (I haven't, see point 1 lol) Third and favorite reason is you can adjust the auto shut off time. Great when you are making a recipe and measuring and stuff. My old scale was constantly shutting off before I could record the weight of something. This stays on for several minutes and is adjustable. I believe it also can measure in pretty small weights and has a protectable cover for the buttons if you do messy baking.

I just bought a scale this year, after quite a few hours of research. I tried my hardest to find a great $10-$20 scale, but I just couldn't find one that had the traits I wanted. I ended up getting one of these

https://www.amazon.com/Kitchen-Scale-Bakers-KD8000-Weight/dp/B00VEKX35Y/

off of ebay for about $30 (the listing is no longer active).

First, I tend to weigh using wide pans, so having a platform for the pan helps to be able to see the display. Even if you don't have a raised platform, you should try to get a scale that's long/wide enough, since the modern trend has been to shrink these things to a point where then can even take a large bowl.

Next, there's probably at least six $10 scales on Amazon that all have about 4.5 stars (with thousands of viewers), but, if you read the reviews, you find a lot of people complaining about accuracy. These kinds of scales are generally only used for heavier items, like flour and water, so you don't need them to be super accurate, but I found a bit more comfort in having a scale that could be calibrated.

Next, I wasn't aware of this until I bought a new scales, but cheaper scales can take longer to settle on a final weight. It's not like you're waiting seconds, but it's not as fast as a higher quality scale where you pour the food and it hits it's final number immediately.

Now the KD8000 has one downside in that takes about 3 seconds to start up- but you're going to find a startup delay with just about any kitchen scale. Another con is that it's kind of ugly.

This is the best price I could find on a KD8000

https://www.ebay.com/itm/Kitchen-Scale-Bakers-Math-Kitchen-Scale-KD8000-Scale-by-My-Weight-Silver/401756059555

I'm not sure that $36 is 'inexpensive,' but this is the scale that I'd recommend.

I have the KD-8000, but others should do.

IMO, the feature you need to look for (which sadly didn't exist on my particular HF scale, though it does for some) is the ability to turn off auto-power-down. Two or three minutes seems like a lot (on some it's only one minute, and they'll tout it as a feature), but it often isn't long enough, and then you lose your tare. I got the scale I got because I knew for certain I could turn that off. So far, I'm one and a half years into the first charge on the batteries, even leaving it on accidentally for a day or two at a stretch.

It doesn't have much asthetic but https://www.amazon.com/Kitchen-Scale-Bakers-KD8000-Weight/dp/B00VEKX35Y/ref=sr_1_3?ie=UTF8&qid=1523368659&sr=8-3&keywords=baker+scale this baker scale is awesome for general kitchen duty and coffee making. Scale plate is plastic and easily removable so wont absorb heat as quickly and easy to clean. I have not figured out how to turn off the time out but its like 5 minutes so I dont have an issue while pouring.

In regard to your pourover, you are going to have to dial in via taste instead of time. Pourovers IMO don't scale well to that big of a batch.