Is there a rule of thumb regarding how much weight is lost by baking? I know it will be mostly determined by how much moisture is present in the dough. I'd expect most or all of the moisture weight to be gone. Is that right? How much of everything can be expected to cook away? I'm just wondering if I wanted to target a "finished" weight, is there a way to tell by the ingredients, or is it just going to take trial-and-error?