Measure twice. Season once.
Dough reference
Flour-based ratios give you a scaling language: flour is 100%, and the other ingredients describe what the dough needs around it.
The basis
Water or egg, salt, leavening, and optional extras are each expressed against the flour weight. This keeps a dough formula readable when you make a smaller or larger batch.
Adjust the feel: hydration changes softness and extensibility, while flour strength and room conditions change how much liquid the dough can comfortably hold.
The useful part
Everyday loaf, Olive-oil focaccia, and Chinese steamed buns use different starting relationships. The displayed ratio helps you begin; the dough's texture, fermentation, shaping, and finish cue tell you what to do next.
Keep separate: salt belongs to the dough formula, while cooking water, pan oil, finishing oil, and other outside-the-dough details do not.