[kevinmchugh]

Baking experts seem to be almost universally on the side of mass. It's more divided outside baking (though mostly breaks down along American/everyone else lines). It's really compelling to support both because recipes are legacy systems. I make the dinner rolls I make because my grandma makes them that way, and that's what my family likes. I can and have converted it to mass, because I can measure flour faster that way.

But the amount specified in any unit is an approximation. How much flour that dough needs is dependent on how much moisture is in that dough. That's different in different kitchens, with different flours, at different times of year. My grandma specified five cups of flour, plus more for working the dough, so it will always take more than that. The thing I like isn't five cups of flour, or 600 grams, it's whatever is necessary to achieve the right dough. 600g is a better approximation, because it's more consistent. But ultimately if you want to learn to cook something the way someone else does, you need a lot of qualitative instruction in addition to the quantitative

[riffraff]

Are your baking experts English speaking?

In my table (in a coffee shop) right now I have a fee recipe books about baking: flour lab, la patisserie de Yann Couvrer, le Grand libre de la viennoiserie, french patisserie by Ferrandi and they all use weights for baking recipes (tho the last one also has volumes).

I have some grandma recipes which are whatever-metric (some sort of pancakes are "one egg, one egg of water, one spoon of flour") but I think it's mostly historical.