I love yeast baking when I have the time. I just wanted to affirm your comment about the scale. I have a cabinet FULL of measuring cups and find myself reaching more times than not for a scale to weigh my ingredients. Metric is much more accurate and easier to deal with as far as halving a recipe than volume. It's amazing that even when I pick up a measuring utensil to scoop ingredients into the bowl on my scale that the weight of a level cup of flour or sugar is different than what it should be for the recipe. I realize that a scale is a huge purchase and may not be practical for some but I highly recommend getting one for baking if you can. I also use it for weighing portions when I am watching my calories. It comes in handy for many things.

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