I have two scales for cooking, one of them a "drug scale"* with hundredth gram resolution. It was as cheap as my kitchen scale. Still, I only use it for moderni

I have two scales for cooking, one of them a "drug scale"* with hundredth gram resolution. It was as cheap as my kitchen scale. Still, I only use it for modernist ingredients like emulsifiers, where small variations can cause big outcome changes. For a quarter teaspoon yeast, yeah just use the quarter teaspoon. Measuring by mass has a lot to recommend it, but converting a volumetric recipe to mass is not worth it. It's not as precise a process as you'd like and will still need ad hoc adjustments. * All scales are drug scales, if you're bold enough