weigh total water and flour 1st then take out paste amount no further weighing needed have a ready made table of exact water weight in 1` egg in 1oz butter in 1cup milk etc any pro would have table made up with graduated amounts as in 2 3 4 eggs 2 3 4oz of butter 1 1/2 2 2 1/2 3 etccups of milk figuring equivalents every time you bake is tedious and not necessary if you are a pro make a graduated equivalency expressing weight not the %of water too much figuring leads to mistakes

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