[ansc]

There is no (serious) baker that use volume for flour. If the recipe uses volume, it is flawed and you should find another recipe.

Every recipe on King Arthur that you linked has weights.

I realize how I sound, but there is a very big difference in a couple of percentages of flour, and you'd definitely mess up a beginner with the difference with the amount of flour.

[arcbyte]

Another bread bakery here and i second you. I dont even brother with recipes written in volume measurements anymore.

Especially for bread where saturation percentage is important, weight/mass measurements is absolutely necedsary.