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Weighing things is difficult if you don't have any scales to hand.
I'll bet 98% of home bakers use plain old supermarket flour, not fancy artisan freshly milled stuff like you use.
frankenbike-
Every recipe for bread I know uses weights - apart from a few American ones. Flour also has variable volume depending on coarseness of milling, wholemeal or white etc. Patisserie is based on accurate measurements.
Go and ask on the bread thread how many people use volume for measuring dry ingredients...
dancing james
no they don't, see above. utterly ridiculous. weight is much more useful. you can weigh liquids or solids, its not difficult and is much more accurate