Weight is the only acceptable way to measure flour and water for baking.

Any baking recipe that doesn’t list all measurements by weight belongs in the trash.

You technically only need kosher salt if the recipe involves some of kind of fermentation or yeast rise, because the iodine in non-kosher salt will kill the yeast before it can rise.

Star Trek Strange New Worlds and Star Trek Online

I’m pretty sure that crossover is already happening lol

Yep, measuring by weight is the only way to get consistent results for bread dough.

The density of flour seems to change based on weather and humidity levels, so trying to measure by volume is pointless.