Hmm. Had to give this some thought. I've always done recipe conversions as a "solve for X" problem: 46 g shortening/177 g flour = X//201 g flour (46 g is to 177 g as X is to 201 g). It comes down the same thing mathematically, but what I like about your approach is that it is nice to know the "constant"--eg, that in one's favorite pie crust recipe the shortening is 26 % of the flour. And yes, I have shifted over to weight rather than volume measures in the last few years. Thanks!

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