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@dancing james
So checking four well regarded baking books
Richard Bertinet gives weights
Vanessa Kimbell gives weights
Dan Lepard gives weights apart from a few things measured in teaspoons but with the caveat "even there i would ask you to follow this simple guide it is a 5ml level measuring spoon, don't just throw in random spoonfuls
Ken Forkish gives weights and volumes but comments that the reader should use the volumetric measurements while waiting for scales to arrive
So who do i trust, proven bakers with a host of experience or fixie skidders?
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