Metric Measurements

It was really difficult to change to metric on my old scale (up and down, messy, not very accurate). But my new digital scale can weigh up to 2 kilos with extreme accuracy, and there's a button to push--weigh your bowl or cup, and the button will recalculate back to 0, so much less mess.
Also Australian measuring cups are not the same volume as US cups.

I much prefer using weight measurements in place of cups. It is more accurate and I think more convenient--you can measure ingredients straight into a bowl if you tare, and I end up with fewer spills and messes on the counter.

IMHO there are too many variables in flour. KA flour lists only 115 grams/cup. (or used too). While USDA flour is 124/cup for AP flour.
Southern blends like White Lilly and Gold Medal AP go to 130g/cup or 135 for bread flour.

That's a big matrix there to quantify in a recipe.

To quantify it by gram weight the special type of flour used is needed. This is why some people fail using grandma recipes from the south (where it's assumed you use soft AP gold medal, white lilly). And why some northern recipes fail using soft AP flour.
I failed many times using cup measurements making "no kneed bread" until I adjusted for our Southern blend of softer flour AP at 130g/cup.

Our current system doesn't allow people to select multiple measurement types from the drop-down menu, but anyone is welcome to add alternative measurements to the free-form text box we use for ingredient names. And stay tuned for more on this issue -- we're thinking about it!