Might be a silly question... How do you manage to not use any measuring dishes when doing weights? Don't you need weighing paper or some vessel to hold the ingredient as you add it to the scale? Or if you are zeroing with with the mixing bowl, don't you run the risk of adding too much? I work in a lab and weigh chemicals from time to time, and I can't imagine adding straight into my "recipe"... I often overshoot and need to remove some before adding... How do you all manage this with baking with a scale? I'm very interested in trying it!!

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