[nayuki]

Really appreciate that you're doing mass-based recipes, and in metric too. I'm tired of all the American recipes with quantities like "2 1/3 cups"; the proliferation of units and fractions makes work needlessly hard compared to just grams and millilitres.

[0xEF]

Furthermore, when it comes to recipes for baking, if it's not using weight as a measure, then it's wrong. Baking is chemistry, so if you want consistent controlled results, stop measuring anything by volume.

Sorry, pet peeve of mine as a hobby baker.

[insonable]

it's also just way faster to not mess with the spoons/cups! an exception might be little fussy quantities like a bunch of 1/4 tsps of different spices etc.