Until now, I've always measured my dough ingredients by volume, not weight. But I want to be more efficient in the future, because I'm making big batches now. I'm probably going to have to use a planetary mixer instead of a food processor, and mixers are a royal pain, and my theory is that I will have less aggravation if I know, to the gram, exactly how much flour and other ingredients to use.
My question: will this actually work? I'm afraid the density of the flour will vary with the humidity, throwing everything off.