The single thing that improved my baking was when I started weighing ingredients. I’d tried this before, back in the 70’s, when your only options were super-expensive balance scales or crappy spring based cheap kitchen scales that were worse than measuring by volume.
But there are a lot of affordable and fairly accurate (if you’re not a drug dealer) scales out there now, and using one has vastly improved my baking. Even pizza dough, which I always considered I had a good handle on, is a lot better and easier to make now.
One caveat to the article - the author talks about putting his pot on the scale and then running water into it until it reads “60 oz”. Your scale’s max capacity is the TOTAL weight on the scale, including the weight of the container, tare function notwithstanding; so if your scale’s max capacity is 5 lbs and you put a pot on there and still want to weigh 60 oz (4 lbs 12 oz) of water, your container better weigh less than 1 lb 4 oz.
OK, TWO caveats: one cup of water (8 fluid ounces) does NOT weigh 8 ounces avoirdupois. It weighs 8.35 oz (well, 8.345264); so if he wanted 7 1/2 c of water (60 fluid ounces), he should have weighed out 62.6 oz avoirdupois of the water.
Actually density (and hence weight) is also affected by temperature, but there’s no reason to go overboard, LOL! At 60F, 7.5 c of water would weigh 62.534 oz avoirdupois; close enough, ne?
PS: Doesn’t this guy have a 4 c measure in his kitchen to start with??? The idea of only having a 2c measure kind of boggles the mind…