Gary, when talking about a scale, we talk about resolution and accuracy, which are different. First Resolution - how precise are the increments displayed. If you had a digital watch, that was radio calibrated to atomic time and never varies more than 1 second per day, but it only displayed hours and minutes- if it said 12:00 - you know it would be anywhere from 11:39 and 31 seconds to 12:00:29 - so even though it was extremely accurate, its resolution is a limiting factor. If we took a cheap digital watch, that was set one day, and we checked it the next, and we know that it either gains 15 seconds or losses 15 seconds a day, then if it showed 12:00:00 - while the resolution was more precise than the first watch, in reality, would would know only that it was between 11:59:45 and 12:00:15. So when you look at a scale, you want to know the resolution and the accuracy. Generally, the resolution in grams is better since, as pointed out, there are 28.35 grams to the ounce . Usually, you don't need a resolution below 1 gram for flour or water, since the amounts are generally so large, a gram either way is insignificant. When you get to small batches and you need 5.6 grams of salt, a scale that has a resolution of 1 gram means at best you have somewhere between 5.5 grams and 6.4 grams, and it gets worse when you get to yeast since it is so light. I have taken to measuring yeast by volume, alternatively, you get one scale for measuring the heavy ingredients, and a small pocket scale for measuring to the tenth of a gram for salt and yeast.