I have a few sets of dry measure cups and spoons, but my favorite are my stainless steel ones of each. I just find they are easier to level off and they empty better. (My plastic ones create some sort of static cling or something, or else they're hungry
; they like to cling to very powdery stuff like AP flour and it takes a few "klinks" against the mixing bowl rim to get it all out.)
I also have a variety of sizes of Pyrex fluid measure cups.
I also, just this past weekend, purchased a digital scale, though I haven't used it yet. I'm going to try Alton Brown's "
Very Basic Bread" real soon, as it has weight measurements. I have made it once before after puzzling out the weight measurements to volume. I also had to adjust and add a wee bit more water during the mixing because my dough was a tad too dry. Weighing the flour should solve that problem, I hope.