Although I know that most American are used to cooking by volume, I don't have volume measurements for this recipe, so it does require a little flex! (elanaspantry.com)
That shouldn't suggest to anyone that bread can't be made successfully when using volume measurements, or that the metric system will turn a home baker into a pro. (wildyeastblog.com)
However, I do highly recommend baking by weight, as volume measurements are notoriously variable and inaccurate, especially for dry ingredients like flour. (glutenfreeonashoestring.com)