A few years ago, I began using a digital scale to weigh my heavier ingredients: sugar, flour, butter, milk, etc. But then I realized that I could ensure even better consistency if I also measured my lighter ingredients that way, too. The issue is that my scale at the time was only accurate to 1g/0.1 ounces, and when you’re measuring quantities of spices and leavening that are sometimes smaller than 1g, such a scale is basically useless. I needed one designed for the task.
Fortunately, Escali, the makers of my big scale also had a line of pocket scales that were just what I was looking for. Specifically, the Escali Liberta PR50 was accruate to 0.01g. Now I could weigh my cinnamon, ginger, nutmeg, cloves, baking soda and baking powder with completely invariant accuracy. That’s just not possible with measuring cups and spoons.
The goal of all my precise measurement is replicability of results. When the quantities of ingredients are always exactly the same, the final product is always exactly the same. I’ve gone from having good, bad and great batches, depending on the day, to having consistently amazing batches. For any serious baker, I think scales are well worth the investment.