You're singing my tune PJ! I have been measuring dry ingredients with a scale for years. Primarily because I found your web site and the blog. After reading a number of posts, I realized that weighing those dry ingredients is the best way to go for all the reasons that you stated above. Saving time? check. Accuracy? check. Consistent sizing of loaves, rolls, etc.? check. Sizing up/down? yep. Easy cleanup? You betcha!! KAF's recipe page makes it super duper easy to calculate the weight measurements that you need. I recently started my new business giving in-home baking lessons and I teach my students in each and every lesson that weighing those dry ingredients id the only way to go. Thanks for the reinforcing post this morning.

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