> you're going to be estimating anyway once you've gotten familiar with a recipe I would disagree slightly for this when it comes to making precise doughs or o

> you're going to be estimating anyway once you've gotten familiar with a recipe I would disagree slightly for this when it comes to making precise doughs or other things like brines, syrups, candy, and etc. Or at least I would change "estimating" to "adjusting" in your statement above. When it comes to trying something new (whether in baking from a proper source, like e.g. Modernist Bread or Modernist Pizza, or otherwise), a scale is invaluable. But yeah, once you have some something a few times and have the feel, you can convert to volumes and go based on your senses. There's a baseline science / formula to some cooking, but the rest really is art. This feels like a nit, because really I am just glad to see someone else pointing out the obvious realities here. While I would be hesitant to try Mr. Slide Rule's cooking, I'd try your cooking without fear!