Hi David. Volume remains the most common measurement option used by home bakers in the U.S., while grams offer the most precise method — the gold standard among professional bakers. Taking customer feedback into account, we’ve also made the process of identifying and switching between volume and gram measurements even easier by inserting both versions directly into ingredient lines in our recipes. With the scales most home bakers use, we do not recommend measuring by weight the smaller ingredients like salt, yeast, baking soda, baking powder, and xanthan gum. For most home scales have a 5 gram variance. This variance this can lead to an incorrect amount for an important ingredient like salt, yeast, baking powder or baking soda that will most of the time be under 10 grams. If you have a mircogram scale on hand, this could work but in most cases the average scale available is not the best form of measurement of small weights. We do not have a percentage available and for most ingredients, if you would prefer to weigh them, we have those weights available in our Ingredient Weight Chart. Happy Baking!

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