[otikik]

When I started baking, the precise measurement was the first thing that I threw out. When I did things “by eye” I got better results. I think it’s because the person writing the recipe doesn’t have the same water, flour, starter or salt as you. I take the measurements as “very general guidelines”, now.

[kevinmchugh]

Serious American bakers mostly use Diamond brand kosher salt. Serious bakers universally will specify if they're using kosher or table or some other salt, because they pack differently and provide different effects.

You're going to be much closer following mass measurements than volume ones - your flour may have different moisture and protein levels than the author's. But those are minor compared to the >25% variations in flour when measured by volume.