I would be interested in coverting a recipe thats given in volume (cups, teaspoons, etc) to Bakers %. It seems to me that the math is pretty straight forward, all you really need to know is the weight of all the ingrediants (ie - 1 cup sugar = 7oz/200 grams, 1 fluid cup water = 8.34oz/236g, etc). The big variable is the flour, the weight of flour varies widely depending on where you look. So is there a wieght for a cup of flour you like to use?
