On 2017-04-02, cshenk > wrote:

> The issue isnt really about 'more accurate' but about what works based
> on the need. The smaller the batch of dough, the less need to be so
> very exact.

Geez! ....I've been following this lame thread for far too long.

I don't give a damn if you measure or weigh, it's still up to yer own
experience that determines how much liquid to add. I still use Alton
Brown's basic recipe fer a short crust. It calls for 1/4 C of water.
But, it's so dry, here, more often than not I hafta add more water.
How much? I jes add more water until all the flour is completely
absorbed into the dough ball.

Guess what!? My overly dry flour doesn't give a good dog damn whether
I weighed or measured!

BTW, I've yet to successfully make a Pandolce Genovese. The recipe:

<http://www.thefreshloaf.com/node/41057/pandolce-genovese>

......sez I may need as much as 2 cups of milk or as little as 2
tablespoons. WTF!!?? That's jes a stupid recipe.

nb