This should spark some discussion
This is a subject close to my heart and has caused great discussion in bakeries I have managed over the years.
Weigh or not to weigh,
I cannot understand how people expect to make consistant products, bread or cakes if ingredients are not weighed, measuring by volume, i.e. cups, spoons, pints and gallons etc. or in the case of in a commercial bakery, scoops, bags, buckets and bowls, how on earth does anyone accurately measure 3/4 teaspoon salt or 1/2 cup of butter surely logic says the correct way of constructing a recipe is by weighment. Yes I understand that flour water absorbtion can vary from time to time, (not that often though, milling is very consistent these days) but measure the extra water or flour you use to compensate so this information is available for the next time.