Perhaps this already has been addressed in the comments but if it has, I cannot find it. In short, I am way beyond confused. Using the pie crust recipe as an example again, the increase in grams of flour is 13.5% of the original weight. If I add 13.5% to the gram weight of all the other ingredients, it seems I derive exactly the same numbers that are derived in the blog post. If that is true -- and I'm pretty sure it is, as I've gone over it twice now with paper and pencil -- why would a person need to begin by calculating every ingredient as a percentage of the flour? Yikes, I can't for the life of me figure out what I'm missing!

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