I don't use recipes much anymore, but for baking, I think measuring by weight is great for consistent results. Elizabeth David's
English Bread and Yeast Cookery, unfortunately not available in digital (although a paperback ruined by liquid is cheaper to replace than an e-book reader), introduced me, thirty (!) years ago, to measuring by weight and the 20-ounce pint. It's still on my shelf; I still love her recipe for pizza dough.