"dough percentage" pros and cons?
What are the advantages of "dough percentages" over "bakers percentages"?
(I don't own any books by Rose Levy Berenbaum, have no experience using dough percentages, and can't readily find more than a couple un-enlightening examples:-) I understand they're a little different and some people like them better; what I want to understand is in detail how they're different and specifically why they're better. (For example I want to know whether you can calculate them yourself, or they're only something that might accompany a recipe.)
(My guess is their biggest advantage is they provide a pretty accurate and direct "hydration level" without having to make a whole bunch of somewhat obscure adjustments depending on the particular ingredients, but at the cost of not being very useful in scaling a recipe up or down.)
I'm curious: what's the real story?