Dwayne,
I use a "Pyrex" brand digital thermometer that I got at
Sears. Cheap, reliable, and the probe is cabled, so it can be left
in the bread while baking (if you want to do so). For weighing
ingredients, I use a "My Weigh" 3001P and it suits my
needs. <http://www.oldwillknottscales.com/> carries "My Weigh"
scales, as well as many other brands, I was happy with their
service. Whatever scale you get, my thoughts: 1 or 2 gram precision
is best, and a absolute bare minimum of 1 pound capacity.
Joe