The post where Brian Spangler discusses his scale is Reply 164 at http://www.pizzamaking.com/forum/index.php/topic,11994.msg126520/topicseen.html#msg126520
. In Brian's case, he is running a business where he is making a highly unique dough with small amounts of yeast and he wants to be sure that his dough is going to be ready as needed day by day. He is not taking chances.
In a casual home setting, I personally use volume measurements for the ingredients used in small amounts. From time to time, I will run experiments where accuracy is important, or where I want to convert a given volume of an ingredient to a weight value, and in those cases I use a small digital scale to weight things. Ingredients also change with changes in weather, humidity, storage and age. And they can lose some of their potency, such as yeast. So, an accurate yeast weight measurement does not compensate for its loss in potency. You can assume a loss of leavening power and adjust the yeast quantity and then weigh it, but I simply increase the volume measurement a bit.