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The recipes on this site are presented in both weight and volume measurements. I HIGHLY recommend baking by weight for a few reasons:

1) You will get more accurate results. Everyone measures a “cup” differently, but grams are grams. The scale doesn’t lie. This means you are more likely to replicate the results of the recipe author.

2) Consistency. You’ll be able to reproduce these results time and time again.

3) Adjust to your preference. When you use weight measurements, you’re able to tweak a recipe to your liking by adding or reducing the ingredients in very precise increments. Just remember to write down your final measurement so that you can replicate the results next time!

4) Easier clean up (usually). Since you aren’t using multiple measuring utensils, you usually just need one or two bowls (wet v dry) and a few spoons. This depends on the recipe, of course, and your own personal baking style (where my messy Betty’s at?) - but I’ve seen a big reduction in dirty dishes since switching to a scale.

I’ve linked to the scale that I have (click here).

A lot of recipes that are aimed at the home baker will use volume measurements, so now that you’re baking by weight, you’ll need to be able to convert those recipes from volume to weight. I love the conversion chart that King Arther Flour put together - you can find the conversion for almost any baking ingredient (click here).

You really don’t need a lot of fancy gadgets to start baking - just a bowl and a whisk will usually do the trick. But there are a few tools that I find really helpful. I’ll update this list periodically.

• Pastry Blender - great for making pie dough. Cold butter is key, so this tool helps you incorporate the butter without adding heat from your hands.

• Dough Scraper - I use this anytime I’m making bread. It’s great for dividing the dough into pieces, transferring the dough, and then scraping off all the bits of flour that inevitably stick to your counter.

• Silicon Pastry Brush - cleaning a traditional brush is a pain in the butt. But these silicone brushes can go straight in the dishwasher. I love the mini version for getting into all the nooks and crannies.

• Cookie Scoop - a great little multi-tasker. Using a cookie scoop ensures uniformity, which translates into even baking. You can also use the scoops to portion out cake pattern. And this tool isn’t limited to desserts - I like to use my mini one for making little meatballs!

• Parchment Paper - parchment paper is key for crispy results and also they also help with clean up! I like to use pre-cut sheets.