Thanks so much for posting this. I have struggled with trying to scale up my pie crust recipe from a 9" to a 10" pan. Now I know that I just need to add 10% (actually just 9%, but who's going to argue?) to the weight of the flour for the 9" recipe and adjust all other ingredients accordingly. Genius. Can't wait to try it. Although I have an electronic scale that measures in gr. and oz. I'm thinking of getting one with Baker's % built in, once I find out the price.

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