I am relatively new to baking, and have so far gotten by just using volumetric measurements. It's worked so far, but perhaps more due to not baking often enough where I may notice slight differences between the balance of ingredients, and that I keep things fairly simple. (All my baking sofar is directed towards making rustic thin-crust pizzas...)
But having read Peter Reinhart's books wherein he introduces baker's percentages, it immediately appealed to me fo it's conceptual ease by which a recipe can be both documented as well as executed. It's a simple matter of soime mental or calculator math to convert baker's percentages into actual quantities one may use.
However it occurred to me that it could be made even easier if scales had in addition to a "tare" funciton, they also posessed a "100% BP (baker's percentage)" button. The conventional "metric/English units" button would be replaced by a "metric/English/Baker's Percent" button.
Think of how easy it would be to use. One first just starts with their "100%" ingredient, which would be the flour in Reinhart's recipes, and press the "100% BP" button. The use of this button should automatically shift the "metric/English/Baker's Percent" mode to a "Baker's Percent" mode and the readout will read 100%.
(How the user portions out this initial "100%" ingredient can either be by "feel" or alternatively by weight. Either way there is no awkwardness by not using a round numbered weight as all the calculations would be done by the scale to measure out the baker's percentage of the other ingredients.)
The tare function will work the same as before, so one can immedidately tare-out the read-out to measure the other ingredients directly in baker's percent.
I was convinced that such a scale should be readily available, but was not able to find any. Am I looking in the wrong places or am I missing a key search term? As a programmer, I know that this is a very easy function to implement, and useable by anyone who fully understands baker's percentages.
The nice part of such a feature is that one does not need to feel compelled to use a "round weight" for their 100% ingredient, encouraging a very casual, wing-it kind of approach, while alternately supporting a more measured approach as well. One always can read-out in baker's percentages and read direct from the recipe without any calculation in between.
Where can I find such a scale?