I have a pound/kg scale and a ounce/gram scale. I've taken to doing baking by weight after reading (either here or Serious Eats) how much different a cup of flour can weigh depending on whether you scoop or spoon it. When I saw that, I started pulling out ye olde digital scale and started converting recipes to weight. I already was using the gram scale for making infusions since the different spices are, at most, 100 grams. What I will often do is find the lowest common denominator and then convert the recipe to parts. But this "baker's percentage" thing might be an easier thing to use - as opposed to 14 teaspoons of something. ;)

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