General Discussion
In reply to the discussion: Let's make some more reactionary, xenophobic heads explode: WH Petition for the Metric System [View all]kentauros
(29,414 posts)or older. I guess it's finally time to get a new one. And yes, measuring baking ingredients by weight is far more accurate than by measuring spoons and cups (other than tiny amounts, like less than a 1/4 cup.) With flour, it all depends on how compacted it is in the bag or container, and why you'll see some recipes ask you to gently spoon flour into the measuring cup. Otherwise, you'll get too much flour, even if the volume seems the same.
Here are some sites that sell scales, and there's always Amazon and the linke
http://www.sciplus.com/search.cfm/scategory/SCA/term/scale/srch.fp/1
http://www.chefscatalog.com/product/20067-digital-kitchen-scale.aspx
http://www.chefscatalog.com/product/24742-salter-nutritional-dietary-computer-scale-1406.aspx
http://www.chefscatalog.com/product/28165-chefschoice-advanced-ultra-thin-digital-scale.aspx
http://www.chefscatalog.com/product/25479-polder-digital-slim-kitchen-scale-ksc-350-95.aspx
http://www.chefscatalog.com/product/26060-oxo-digital-scale-pull-out-display.aspx
Here's another rule we learned in school and is useful to all cooks and bakers:
The volume and weight of milk, eggs and water are all equal. That is
8 oz Milk = 8 oz Eggs = 8 oz Water