First, let's talk about why using a scale and working in grams or ounces is essential. As a pastry chef, I use grams for my recipes because the accuracy and simplicity makes my work easier. Grams are more often whole numbers so if you need to adjust the size of a recipe, it's easier to calculate than trying to multiply or divide fractions of cups or teaspoons. When recipes call for a "packed" or "heaping" cup of an ingredient, say maybe brown sugar or flour, those descriptions are vague and confusing. A weight measurement is a clear number so recipes come out consistent no matter what you are baking
