

The book “flour water salt yeast” is awesome for a lot of reasons, one of them is that all of the recipes are in grams, us volumes, and bakers percentages. I primarily use the grams measurements, but the bakers percentages makes it much easier to scale recipes up or down
I have linkwarden (I mainly save recipes tbh) and I like it a lot. There’s some parts of the ui that could be better, but overall it’s easy to setup and use and pretty intuitive