I've finally purchased a digital scale so I can bake with a precision level of 1 gram.
Is using a scale to measure every single ingredient pretentious, anal retentive and somewhat frightening? Maybe. But it's highly repeatable, results oriented cooking. And you're supposed to measure dry ingredients by weight (actually mass, I guess, because if you were baking without gravity, you'd still use the same amount of flour and sugar, right? And grams are a measure of mass, not weight [Newtons are weight and in English measurement, slugs = mass, pounds and ounces = weight]. But gravity is relatively constant across the Earth right now, so I suppose we can measure flour and sugar in ounces without resorting to physics experiments to figure out the actual mass of our ingredients. But I'd definitely buy a cookbook that gave the dry ingredient measures in grams, Newtons, slugs and ounces).
