Are you planning on giving any classes in your new Texas location?

Godzilla

This can get crazy, can't it? I mean when an ounce of water causes
such a swing in levels, how accurate must you be? Do I need a
scientific beaker? Aren't there so many other variables like the flour
in matters other than simple weight? Can't same brand flour vary from
batch to batch? And what about room temp? In summer and winter? Or
humidity regardless of the season? I'm considering building a
computerized clean room for bread baking, but doesn't bread need
normal air-born cooties to develop properly. Okay I'm having fun, but
I may not have that much time left to figure this thing out.