I'll call this level two baking. Up until now every thing I've baked has been done by my very precise technique called eyeballing. Level two now would involve a scale. I guess I've been getting by on luck alone. I am now ready to be more precise as most of you are already. I'm looking at this Salter Aqua-Weigh 800 WHRD Scale. Seems to have all the basics I need until I reach level three, whatever that may be. It's mechanical, weighs up to nine pounds of ingredients, even comes with it's own bowl, all for around twenty five bucks. Will it work or is it junk?