A triumph of marketing. I would hazard a guess that anything your scales convert from grams to mls gives exactly the same reading.
Yes indeed they do! Which is why I don’t use it 
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My kitchen scale… with its metric weights. It can handle anything up to a max of 15 kg. Much more fun than modern scales !
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Bloody forriners🤣
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!!! How big is your oven 
Does anyone worry about uncertainty in the measuring of ingredients. 
No, as long as I’m in the right room, thats close enough
Well, we do have a wood fired bread oven, 2m in diameter…
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[mouth wide open with jealousy emoji]
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It depends what yo want from your recipe.
If I ever feel the need of a recipe, I’ll check with this thread, and I’m sure the feeling will soon pass. 
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100ml of water weighs 100g, but 100ml of milk does not. Just like 100ml of lead doesn’t.
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I had a long argument with a naval captain on this very thing. He couldn’t understand that a plan didn’t need to be classified because while it was accurate, it wasn’t precise. He couldn’t comprehend that I could give him an accurate but imprecise number or, to the contrary, I could give him a very precise number that was inaccurate.
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Well there seems to be at least one person on SF who does…
Though as hinted above, think precise taste is more important than precise weight
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I am enthusiastic about your statement that 100 ml of milk does not weigh 100 grams because it may help me make a point that I have been struggling to make.
The statement “100 ml of milk does not weigh 100 grams” is a bit like saying “the moon is not made of cheese”. Both statements are undeniably true but do not offer any useful information on the subject.
Would you indulge me Porridge and answer three questions which might help make my point.
Question 1
How much does 100 grams of milk weigh?
Question 2
At what temperature does the answer to question 1 apply
Question 3
What has the answer to questions 2 and 3 got to do with the premise of this thread which is – when sharing recipes, all ingredients should be measured in grams?
Skimmed, semi skimmed or natural ?
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This is rapidly becoming a Critair thread! 
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close your eyes 
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Who cares Corona?
For example, if I am making a batter I just add liquid until I have the consistency I want depending whether it is for a light tempura or heavier batter for fish and chips. To ensure I am able to repeat the process exactly at a later date or share the recipe with someone else, I simply record the weight that I put in. It is also useful if the batter turns out a disaster. At least I have a starting point for the next attempt. How much 100 ml of the liquid weighs is of no relevance.
I was teasing Mik, you said 100 grams, they would all weigh 100 grams.
Forgive my sense of humour.
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