The weighing of flour. Its not that it's not an accurate method, I think it is, but rather the reasoning behind it.
I've always heard you weigh flour to account for the added weight of water the flour may have absorbed.
I don't think so.
Flour with added water weight weighs more. So you're getting less flour for the same wieght. And then you add the same amount of liqud to it you would for the same weight of a dry flour i.e. more flour.
What needs adjusting is the water if you want a batter/dough with the same water/flour ratio the recipe really needs.
Of course, you can't easily measure the water content of flour so we end up with the tactile feel and look experienced cooks use.
So do I have something backwards or is the reasoning bogus?