Ruhlman's "Ratio" is a good approach to this My peeve with the book is that he (IMHO correctly) tells the reader to use weights not volumes for dry ingredients

Ruhlman's "Ratio" is a good approach to this My peeve with the book is that he (IMHO correctly) tells the reader to use weights not volumes for dry ingredients, then in the entire rest of the book seems to promote/use volume measures. https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728 https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/...