Thanks for posting this, Jim. I’ve posted it to Reddit’s Metric Cooking forum. 
Comments, if any will be here:   
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Alas, the text is not completely metric all the way through. In the 
instructions just before the list of ingredients it says:

Yeast is sensitive to temperature, so bread rising in a kitchen that’s 65 
degrees Fahrenheit will take hours longer than it would in an 80-degree kitchen.

Obviously, those are Fahrenheit temperatures.

Best wishes,

Peter Goodyear,

Melbourne, Australia
e-mail: [email protected]


> On 25 Nov 2019, at 15:01, James R. Frysinger <[email protected]> wrote:
> 
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>  
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