This post was great! Can I make a couple of additional suggestions? I agree with the comments below (and applaud the work being done) about including gram weights of yeast--that is a big help when scaling up or down. A couple of other things...

- I think the same effort could be made with salt. Having the gram weight of salt in a recipe will prevent people (like me) who have spent years using kosher salt in your recipes. It wasn't until this blog that I found out that you had standardized on table salt. <forehead smack>

- Of course, after reading it here, I discovered that you have an entire page about best ingredient/measuring practices. Maybe that page can be linked to on your recipe pages a little more prominently? (https://www.kingarthurbaking.com/recipes/resources/recipe-success-guide)

- The biggest item I would love for you to consider is to flip your measurements, and list the weight measurement FIRST, followed by the less-accurate volume measurement. With your continual emphasis on using a scale for measuring, having the weight listed first would be a great reinforcement of that policy. I'm sure that's a big change, but I think it would be worth some serious consideration.

Keep up the great work, and I'm happy that my results a better knowing that the recipes are written for table salt! :-)

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