why use jellyseer? what are the advantages of it compared to just using jellyfin.

do I just knead afterwards?

why the 15 minute fridge rest? What does that do?

I wanted to find a recipe by weight (in grams, not cups, tsp, etc.)

And most I found were in cups.

2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour, plus additional as needed
1 teaspoon baking powder
1/2 teaspoon table salt
1/4 cup of any one of the following: 4 tablespoons butter, room temperature (57g), shortening (48g), lard (57g), or vegetable oil (50g)
7/8 to 1 cup (200g to 227g) water, hot, (about 110°F to 120°F)

I found this but I don’t know how much tsp of baking powder would be