Good question, Agata. The great thing about weight is that it eliminates the element of variability that comes with measuring by volume, so generally speaking we would rely on weights over volume. That being said, it's difficult for us to know how the performance of the flour you're using compares to ours, so you may still need to experiment a bit with the exact right ratio of flour:liquid to get to the desired dough consistency. Best of luck and happy baking! Mollie@KAF

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