I like it. Something you could add that would be great for bakers would be the ability to convert common ingredients between volume and weight. King Arthur Flour&#x27;s website has the option for their recipes, and it&#x27;s very useful since you don&#x27;t have to dig for a recipe with the weights, which are better for baking anyways.<p>Humidity&#x2F;environment affects the amount of water used in baking quite a bit, so revision history would be useful for bakers already.