That is actually the more inconvenient way to do it. Much better is to start with 1kg end product weight and then use percentages of that. Scaling is also easier.
From an outsider point of view, my gut agrees. I mean, wouldn't it be easier to start with the quantity of end product, and go from there (It is just arithmetic to convert anyway, but still, the amount of dough in the end is what you care about, right?).
But I'm sure there's a reason they do it this way instead, Surely we aren't the first ones to think of this obvious alternative. I believe historically flour was big economic concern for bakers, so maybe putting it in terms of the thing that makes the biggest dent in their budget was more convenient.
But I'm sure there's a reason they do it this way instead, Surely we aren't the first ones to think of this obvious alternative. I believe historically flour was big economic concern for bakers, so maybe putting it in terms of the thing that makes the biggest dent in their budget was more convenient.