Anything aimed at professionals---or even serious amateurs---will be written as bakers' percentages, which lists the ingredients as a percentage of the flour weight.
Scales are great though. You just keep adding stuff to the same bowl: it's faster and there are way fewer utensils to clean.
Anything aimed at professionals---or even serious amateurs---will be written as bakers' percentages, which lists the ingredients as a percentage of the flour weight.
Scales are great though. You just keep adding stuff to the same bowl: it's faster and there are way fewer utensils to clean.