Does anyone use bakers percentages?
I'm new to bread baking, but I've been making pizza for quite a while and have participated in the discussions on pizzamaking.com for a dozen years. With rare exceptions, when a recipe is given there, they use bakers percentages - 100% bread flour, 62% water, 2% suger, 0.4% yeast, etc.
I think this method makes a lot of sense for a few reasons, I'm seeing very little of that over here. Glancing through a dozen or so of the recipes under the recipes tab, a couple use (or at least include) weights, but the vast majority use a cup of this and a tablespoon of that.
Are bakers percentages uncommon in the bread baking world?