Water is 8 oz by volume. Different from weight. You don't need The Cake Bible, just any chart off of the internet. Some charts are different, but not by much. The chart I learned from is a little off from some, but because I change almost every recipe, I end up writing in my own amounts.
For the tiny amounts of dry inredients, I use the most accurate measuring spoons by All Clad. I also exclusively use their measuring cups. I freehand the extracts.
Many of the books by more accomplished bakers already have the measurements. You just use their recipes.
I put my mixer bowl on the scale and tare the ingredients. I put my sifting bowl with the strainer and the whisk right on the scale, tare it to 0, add my flour, tare, sugar, tare, etc.
I get a big measuring cup, add milk, tare, oil, tare, and anything else. It is so much easier.
I usually measure chocolate chips in a measuring cup because the bowl is already on the mixer.
I keep forgetting to weigh and make notes of my cocoa powder weights, so I still make a mess using the measuring cup, but cocoa is subjective. It can be manipulated.