As a former professional baker for 2 decades, from corner bakeshops to a hippie co-op to a large scale dessert manufacturer with worldwide distribution - as soo

As a former professional baker for 2 decades, from corner bakeshops to a hippie co-op to a large scale dessert manufacturer with worldwide distribution - as soon as I saw the recommendation to use volume instead of mass I closed the tab, nothing of value could be there. Baking is both an art and a science. If you're a home baker you can ignore the science, if you are trying to make money you have to understand at least the basics of the science/physical behavior of your materials. I take a more intuitive/heuristic approach to cooking, and the single best resource I've found for cooking confidently & authentically by the seat of one's pants is Samin Nosrat's "Salt Fat Acid Heat". I've yet to find a similar guide for baking, and don't think one could exist given the narrow range of actually useful parameters. https://www.saltfatacidheat.com/ https://www.saltfatacidheat.com/ Reading down in the comments - ratios can be useful conceptually, but for production baking the actual size of the batch vs. the mixer, oven and other tools make all the difference. Gravity plays a part in, say, how a moist dough behaves in a 5 lb. vs. a 250 lb. batch, same for how things bake/burn in a full vs. partially full oven, same for depositors, extruders, sheeters, etc.