Yes, yes, yes, yes, and YES! (to all five items) I don't know how anyone gets decent, consistent results without a scale. Over time I have been converting often-used recipes to grams and am getting better and better results every time. Besides being able to reduce the number of dirty bowls I have when doing a project, I can scale things in a flash (if in a hurry or distracted, no multiplying needed: to double a recipe that has, say, 232 g, just weigh our 232 g, tare, then repeat). Thanks to KAF for providing most recipes in grams (and I hope that some older ones will be converted soon), as well as its handy ingredient weights chart (http://www.kingarthurflour.com/recipe/master-weight-chart.html) (I'm hoping to see a third, grams, column soon). BTW, some posts on various blogs mention how difficult it is to weigh small amounts with a "regular" scale. There are suppliers that sell very accurate scales for small amounts, and I recommend that serious cooks find one that works for them. It's helped a lot with ingredients such as yeast, ascorbic acid, and KAF whole-grain bread improver.

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