My daughter swears by weighing ingredients, something I have never done.
Because novices aren’t going to run out to buy weighing equipment? So they’ll just Google the conversion for dry ingredient volume measures.
^ The TB of salt (about 18 grams) is right on the money for 2 lbs of flour. 2 percent salt and 1 percent DIY are good weights to start playing with the recipes. Ah, those weights 
I just want to second The Bread Baker’s Apprentice
http://www.amazon.com/gp/product/1580082688
I agree re: weighing vs. measuring. Sure, ideally they would weigh ingredients but I’d also hate to see someone not tackle bread baking because they don’t have all the gear needed.
I don’t really weigh or measure. I measure liquid, and sorta measure flour, but then keep adding flour (or not) as I am kneading until I get the consistency I want (which varies based on what I am baking). Because conditions vary, the amounts vary somewhat, but the result is pretty consistent.
I use weighing or measuring, depending on what I’m baking. (I own a digital scale. ) Cakes require much more precision than bread.
It is definitely true that if you are measuring, technique is a major factor, and the results can vary widely if you use the wrong one. It would be ideal if everyone started off weighing everything, I suppose, but since that is unlikely to happen it s helpful when a book has both weights and measures, side by side.
BTW, the US amateur baker has access to many types of flour besides all purpose and bread flour in their local supermarket. I agree that there are many more resources available now, but there is no need to sneer. And no, I did not grow up on Wonder Bread. B-)
I use weights because the flours I like come in 2 pound packages–so I just use half a package 
Apologies if my comment sounded like sneers! That was not the intent at all. Although one might disagree, baking is often a lot more precise than cooking that allows for a pinch of this of pinch of that. It also happens that bread baking is made a LOT easier to the novice when he or she follows recipe expressed in grams. I fully understand that some have become experts at converting volumes into weight and can follow transcribed and converted recipes. I do agree that books that have both weights and measuring are great resources.
The point --and I believe the point of the original question-- was all about what to get TODAY, and that answer should really not be in the form of getting old classics written in a different time. Julia Childs might have been a pioneer in importing recipes from Europe but there is hardly any need to avoid going to the original sources. The internet and Amazon is full of resources that are doing a MUCH better job than efforts from several decades ago.
As far as the comments about flour, it is a fact that the groceries stores are full with newer offerings, but it remains that most people will end up picking up a product from KA --even when the so-called bread flour is not the best product for the “new” type of breads that amateurs are producing at home with great success. Many are now able to differentiate a T55 from semolina and discuss the finer points of levain and leaven.
All in all, my advice remains the same: follow recipes expressed in grams and by all means invest a few dollars in a decent digital scale that converts weights. That way it will easier to follow most recipes from all over the world. And then grab a Dutch Oven on sale and start playing with your own recipes.
Lastly, the world of Instagram has opened the mind of many aspiring bakers. Here is an example of someone who exemplifies the “new” breads:
ian lowe (@apieceofbread) • Instagram photos and videos You might also find his friend “pipsbread” interesting. He started here:
http://www.thefreshloaf.com/blog/pips
To each his or her own!
I buy the 25 lb sack of flour at Sam’s for about $7, and break it down at home.
I put (about) two #5 jars up, and break the rest into 2 lb bags.
Having everything pre-measured makes my life easy.
I bake every week, and I’ll swing between two ideas.
I’ll either mix-it-up, and bake something completely different every week, or I’ll make the same bread about three times in a row to get some practice at it.
About three years ago, I baked baguettes twice a week. My goal was to master a wonderful bread. I came close, but did not meet my expectations. After all this time, I’m re-starting my pursuit.
I find this site to be most useful. http://www.lacocinadebabette.com/
@Zeldie the best thing I ever did for my own bread baking was get a Kitchen Aid mixer…with a dough hook. Amazing how much easier it is to make bread.
It’s easy peasy to convert from grams to ounces. No need to follow recipes that are written in grams.
The key is to find a recipe you like…it doesn’t matter what the source is. I use a white bread recipe that was on the back of King Arthur Flour back in the Stone Age. It’s fabulous. But ever so much easier with that Kitchen Aid,
KIng Arthur Flour website recipes give you the choice of toggling between weights and measures for their recipes. Great website!
Thank you for the suggestions and the lively discussion. I baked bread over the weekend using the recipe that was posted from Artisan Bread in Five Minutes a Day. I liked the result so I bought the book for my daughter. It looks great, all recipes are in weight and in volume. Recipes are easy enough that she will get good results and will be likely to feel encouraged and enthusiastic enough to continue.
I appreciate all the book suggestions and am keeping a list for future purchases.
@Thumper1, you are correct on the KA. I have used ours so much that it has to be replaced twice. I have their support team on speed dial because the second one was a Monday lemon. The first and third one have been great although they tend to show some weakness with dough that exceed 4 pounds and start overheating if needing a long mix. They are still the best bet for a US mixer and great for home uses. So no disagreement there.
Regarding the conversion, you are right about ounces to grams as we are still dealing in weights. My point was about relying on a measure expressed in cups and tablespoons. The converted volume might differ by 20-30 percent depending on the flour. Think about how variable the volume of salt is and the exact weight of salt is critical as 2 percent salt is quite different than 2.5 percent in bread.
I also agree about finding a recipe that works and play with it until it is become second nature and you can adapt to different weathers and seasons.
@zeldie. Glad we are agreeing