[dragonwriter]

Most baking recipes that use volumetric units actually use standardize mass units converted in a conventional way (based on material and form) to volumetric units, because the recipes are done by pros for the kind of newbs that disproportionately consume recipes. They aren't imprecise measures they are measures for people who are more comfortable with imprecise tools.

If you prefer to work in mass, you reverse the conversion.

[CrazyStat]

One of my greatest cookbook-purchase disappointments was an English translation of a popular Italian cookbook, which converted all the mass measurements for ingredients like flour in the original to absurd volume measurements--"2 cups plus 5 tablespoons plus 3/4 teaspoon". The conversion can be reversed as you mention, of course, but it pains me just to read the recipes.