It appears from some comments here that some pretty much use an exchange of 100 grams of flour is approximately 1 cup and they go with that. Some weigh and feel strongly about that. I found with my initial forays into this whole, scary dough world that, in my kitchen, 100g of flour is a scant 2/3 c. And if I went with 100=1 my dough was insanely too dry. We are at 6400' elevation and it is very, very dry here and I'm guessing that has something to do with it. From cooking a little and reading a lot here, "dough" isn't a hard and fast term and everybody's is going to vary a little to a lot. Do you weigh or measure? If you weigh, what point of reference do you use? Does yours weigh out like my does? As most of my cookbooks don't use metric measure anyway, I guess I'd always have to futz around with it.
I'd appreciate any (more) advice I can get on this subject. The moderators kindly let a thread get quite off-topic recently and I got some help. I'd like more please! Thanks.