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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-
I'm sure no one on the bread thread uses cups. Weight is better if possible, I don't disagree.
Just you wait til after the apocalypse though. When there's no batteries left for your precious scales and the calibrated weights have all been melted down to make radiation-shielding codpieces, you'll all have to switch to cups.
frankenbike
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.