Great explanation, clear, concise and easily understood. Whether using baker's math, converting your recipes to be weight rather than volume/unit based will give you infinitely more repeatable. I just received an email from kingarthurflour.com with several scales advertised. One of them was the MyWeigh 7000 (an excellent scale). The next step up is the MyWeigh 8000 which actually has Baker's Math mode built in. You enter your ingredients and percentages, put your work bowl on the scale and start weighing. The scale indicates when you have added enough of each ingredient. No arithmetic involved.

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