On Mar 8, 12:25 pm, "BakerBoy" >
wrote:

> They learn that "professional bakers" weigh their ingredients; so, in order
> to also be taken as "professionals" they too have to weigh their
> ingredients.

Oh please...

It is not ego-anything to put a bowl on a scale and get your water and
flour ratio settled in about 15 seconds. It's simply easier... which
is why professionals do it and probably why they recommend it. It's
not mindless posturing, it's simply easier.

When you bake... do you set the oven to a level determined by your
thermostat? Sure you do. You give those numbers in your webpages. Your
recipes don't say.... medium oven, or hot oven, or slow oven... they
say 450 F. Well... what is the philosophical difference? You
communicate a precise measure. And for a good reason. It's easier.