Thanks for this informative article.

I have one quick question. I have become a convert to weighing ingredients in my baking. (Even bought a gem scale for small weights) In the end it feels more accurate and easier to measure ingredients by weight. My question is, why don't you include the weight of yeast in your recipes. For almost every other ingredient you list a traditional volume measurement and the weight in grams. You even have a great page on volume to weight conversions. But you don't list the weight of yeast. I thought it was because the weights might be small and being off on the amount of yeast could have a big effect, but you list weights of salt and other small ingredients.

Its a little thing admittedly, but I am just curious.

Keep the great recipes coming.

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