this post was submitted on 04 Oct 2025
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I find scales to be very practical
I do have a scale, but a lot of American recipes don’t give the weights, just volumes. As an American myself who likes to bake, I have generally switched to using the scale when my recipe has the measurements.
Fellow American. I also use a scale for most things, including liquids. A quick Internet search will get you a volume to mass conversation. Do it a few times and you'll remember. For straight up baking, I find that ratios are the safest route to to. I also use a ton of touch for things like doughs and batters, but I also tend to make the same set of things, or close relatives, again and again.