Looking for some tried and true experience from someone to let me know the best way to weigh a precise amount of sourdough starter?
I can easily use my kitchen or jeweler's scale to weight precisely however much I need (60 grams or 80 grams, etc.)...
... however, it sticks to whatever I'm using to measure. I've tried plastic wrap wiped with olive oil, a small plastic tub wiped with oil, etc.
But dough inevitably sticks to the container, plastic wrap or the spatula used to remove it, and then I lose my precise measurement to the residue. Should I just measure a little more and expect some "loss".
Or am I missing something obvious?