This is one of the first things I learned from KAF years ago, and it transformed my baking. I can vouch for everything PJ said. Baking with a scale = faster, easier, better, more consistent results. Thanks PJ! The only place I have ever run into trouble is when I use a non-KAF recipe. Sometimes converting someone else's volumetric measurement for flour is tricky because other folks don't always measure flour correctly! If someone who scoops & packs flour writes "2 cups" and I come along and convert that to 8.5 oz., sometimes it's not enough. But I've learned to watch for that so I can adjust & correct the recipe for next time. :-)

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