Methodology

• >Ratios are intended as reliable starting points, not immutable law.
• >Every page identifies whether the ratio uses weight or volume.
• >For packaged ingredients where directions vary, follow the packet.
• >A large egg without shell is treated as approximately 50g.
• >Quantities are rounded for practical home cooking: 1g or 5g for most solids, 5ml for liquids.
• >Salt, yeast and leavening are shown with decimals where accuracy helps.
• >The site avoids fake precision — we don't print 1.37 eggs.