Chiming in as another American who prefers metric measurements in the kitchen. I do a lot of baking (mostly things made of sourdough) and always appreciated th

Chiming in as another American who prefers metric measurements in the kitchen. I do a lot of baking (mostly things made of sourdough) and always appreciated that King Arthur offers the conversion on their recipes; So much so that I'll generally check there first. When I'm working out a new recipe from multiple different ones, I convert them all to metric in my own version. I think the only thing I don't use metric for is <= half a teaspoon, because the measuring spoon is far more efficient than trying to measure out 2g on a kitchen scale that has a minimum of ~2g. And it seems silly to me to break out the scientific scale for a 1/2 tsp of whatever.