Weights are in grams, but temperature is in fahrenheit (I think, doesn’t actually say).
Please use one measurement system make it consistent, as well as switchable. Thanks.
I think this is due to the use of "baker's percentages", which specify the weight (not volume) of all ingredients in terms of a percentage of the weight of flour used. So for example, "3% salt" just means 3 grams of water for every 100 grams of floor.
It's a lot easier to do this using grams uniformly, than some mix of lbs, oz, cups, tsp, etc. The system really takes advantage of the ease of conversion between units in the metric system.
But the oven temperate doesn't change even if you add more flour, so there's no need to do any scaling conversions for that. This let's people get away with using antiquated units for temperate.
I think maybe there's a typo here with "salt" vs "water"?
I've had a hard time with these percentages. 3% salt means 3 grams of salt for every 97 grams of flour, but that doesn't seem to be how it's used in baking. Same with water: 100% hydration is half water, half flour, because they're talking in ratios rather than actual percentages.
I guess the important part is that these are percentage ratios, so it's really 3%:1 salt and 100%:1 hydration.
I too have a hard time with the percentages - it's a ratio against the weight of the flour, not a proportion of the entire dry mass. I guess that's why they call them "baker's percentages", as opposed to "the common understanding of percentages" :)
In Canada the temp is in C, but some weight measurements are in lbs.