I am very new to the way how American amateur bakers measure their ingredients for baking a bread.
As you might have found out I am from Germany (small country in central Europe ;-)
There we also have many amateur bakers.
And because of cold climate farmers grow rye besides a not too good wheat. And that since hundreds of years.
So our bread baking tradition is a rye-bread tradition.
In southern Europe they have wheat breads.