Dear Bakerette: We are all for baking by weight. Every one of our recipes can be displayed in volume, ounces, or grams- all you have to do is select how you'd like to see them at the top of the page. We've done some pretty extensive research of our customers, and less than half of them are using scales (thankfully, more are making the switch all the time). Since we want to meet bakers wherever they are, for now we are displaying all three forms of measurement. We also completely agree with you that reacting to the look and feel of your dough is a critical skill that only comes with practice. As for pan sizes, the standard way to measure a pan is from one top inside edge to the opposite inside edge. And there is no universal standard for pan sizes; the allowable variances are WAAAY more than you'd expect. We've measured "8-inch" pans from grocery stores that were 7 1/4" across. Volume measurements aren't a curveball, either, because the useable volume of a pan varies depending on what's being baked in it. A loaf pan that can hold 8 cups is large enough for 6 cups of cake batter, but can't accommodate more than a 3 1/2 cup of flour yeast bread. It's bakeable capacity is a variable, not a constant. Our flour measurement is based on this method, what we affectionately call "fluff, sprinkle, and sweep". If you switch to the gram display on our recipes, I think you'll take a lot of the roadblocks you're perceiving out of your way. I hope this helps. Susan

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