Weighing preferment starter - technique?????

[Qarl]

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?

[Bill/SFNM]

Does your scale have a tare function?

[Qarl]

Of course, I have no issues with the actual weighing of it.  I can easily put a small tub on there and tare it to zero and then weigh.

The problem is that it's so sticky I end up losing 10-15% of it to the weighing container and spatula.

This obviously isn't an issue with dry ingredients or water...

I'm just wondering if there is a better way to weigh a sticky starter and minimize losses...

[Bill/SFNM]

This is how I do it. Weigh out water. Tare scale to zero. Pour desired weight of starter into water and combine. No loss of starter.

[Chaze215]

This video might help.

<a href="http://www.youtube.com/watch?v=q-9D2Fs_qIU" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=q-9D2Fs_qIU</a>

[Qarl]

Ahhh... the old water in the bucket trick.

That's awesome.   

Thanks!!!!!!

[bfguilford]

That's what I do as well. The added benefit is that it gives me another opportunity to make sure the starter is ready to use (even though I already know by looking at it... belt and suspenders, I guess). If it floats, it's ready.

Barry

[The Dough Doctor]

If your scale has the tare capacity I like to put some of the flour in the scale pan, then weigh the starter directly onto the flour, then add directly to the mixing bowl...no loss of anything.
Tom Lehmann/The Dough Doctor

[Ev]

Whatever container I weigh the starter in, I simply rinse in my formula water.

[widespreadpizza]

dump directly into mixer bowl which is on a scale already,  use a spoon to control?