It's not that metric that is more accurate for baking, it's the measuring by weight instead of volume.
I agree. You can still decide to weigh some ingredients where that matters by either ounces or grams, which system you use makes no difference. Some items like flour can weigh more or less depending on the humidity in your house and how much moisture it might have absorbed. Often times even that doesn't matter since most yeast recipes also call for a bit more/less flour to get a 'smooth' dough. Other ingredients like sugar, molasses or chocolate don't need to be weighed since humidity doesn't change their weight or volume. Honestly, for home baking, it isn't a scientific lab so whether you choose to use a proven recipe where ingredients are listed by weight or volume is unlikely to impact the final result.
It is a different issue if you find some random recipe on the internet from a person in a different country where their measuring system isn't obvious. For the vast majority of recipes you find on major cooking websites, that isn't an issue.
Last edited: