Flour scale changed my bagel game after 14 years of guessing

I used to just scoop and level flour into my mixer bowl, every batch of bagels came out different even with the same recipe. About 6 months ago I bought a $20 kitchen scale from Target and started measuring everything by grams instead of cups. Turns out my scoop method was adding almost 15 percent more flour than the recipe wanted. Has anyone else switched to weighing and noticed a big difference in their dough texture?

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