Weight Measurements in Laurel's Kitchen Bread Book
I just purchased a copy of Laurel's Kitchen Bread Book. I was thumbing through it and found that the weight measurements for flour were 25% higher than the King Arthur weights (150 g per cup vs 120 g per cup). Should I follow the recipes as written using the weights provided, or should I use the more common 120 g per cup? At 150 g per cup, the hydration seems a little low.
Any info from actual bakes will be much appreciated.