Submitting recipes: Measurements in grams?

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Speaking of gram weights. Here's a very handy chart I posted other night about different gram weights in different flours.

http://www.recipesource.com/misc/hints/flour-weights01.html

and here's another bit about No-Kneed bread converted into gram weight (I had to go back to the original recipe for using instant yeast as this uses fresh yeast).

http://blog.khymos.org/2010/12/22/no-knead-bread/#more-526

I keep Gold Medal AP flour on hand as most of my recipes are based on that--but with the first chart and the scale I can adjust now measuring by weight.

Wish I had asked this question. I converted a recipe from grams to ounces just for this site.

Thanks drbabs!

I know most people expect cups for flours...quite a few casual cooks don't have scales.
I didn't until a couple of years ago, and I'll never go back!
It's made a world of diffrence in baking. Today, scales are cheap and accurate. No reason at all not have one in the kitchen now.

You can write in the box, so instead of using the drop-downs, in the ingredient box, you can write "4 grams sugar" or whatever.