I started converting all my recipes over to weights, especially for my baking.  Professional bakers do this routinely, so it isn't a new concept.  However, I started to notice on our cooking days (when we stand in the kitchen for 4-6 hours making food for the week) that we kept running out of measuring spoons and measuring cups, bowls, etc., not to mention having to constantly wash EVERYTHING. 

By marking our recipes out in weights, all we have to do is throw our mixing bowl or blender or whatever on the scale, hit tare, then add ingredients one by one, taring after each as we go.

Five ounces for a cup of flour, 8 ounces for a cup of water, 6 ounces for a cup of oil, etc, is a good start, then when we have to add more to make it right, just adjust the recipe and next time it's spot on.

To add anything to a recipe, we just put our container on the scale and read the difference from when we have it right.  For example, I needed more flour for my bread recipe the first time I recorded it in weight.  I put my 4 pound flour jar on the scale, tared it, added flour until the dough was right, then put it back on the scale.  It read -2.1 oz. That means I just added 2.1 ounces of flour.  I changed my recipe and voila.  Next time I made the bread, I knew exactly how much flour to weigh in, and it came out perfectly with a lot less fussing, less guessing, and less mess.