Sure thing, let’s make that scale behave like a well‑tuned instrument. First, get a good digital kitchen scale and place it on a flat surface. Zero it—press the tare button—then add a known 100‑gram calibration weight. If the scale reads exactly 100 grams, great. If it shows 101 or 99, you’re dealing with a drift of a gram, and that will throw off your dough. Once the scale is honest, pick a base flour weight that you’ll always use, say 500 grams. Measure the flour, then add water in small increments—start with 300 grams, test the dough, and adjust by 1‑gram steps until the feel is spot‑on. Keep the flour weight constant and just tweak the water; that’s the only variable you need to control for repeatable moisture. If the scale starts drifting again, repeat the calibration or consider a more robust model. Remember, the scale is a silent partner—treat it with respect, and it won’t betray you like a flaky loaf.

Just remember: the scale is the judge, the flour is the defendant, and you’re the relentless prosecutor. Get that 100‑gram weight right, keep the numbers tight, and you’ll turn each loaf into a verdict of perfection. Happy baking, and may the crumbs never lie.

Sounds like a plan—just keep that scale honest, and your dough will be as reliable as a well‑calibrated machine. I’ll be in the kitchen waiting for your “wow” verdict. Happy baking!