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Different flour weight?

post #1 of 9
Thread Starter 
Hi, I'm a newbie baker here. I want to ask about flour weight. Every recipe I've read used cup measurement for flour, so I used some online conversion websites to convert them to grams weight. Problem is, most websites say a cup of AP flour is 125gr, but I tried weighting my flour, and it's only 108gr per cup. I tried weighting a cup of sugar, and I got 200gr, the same weight as the online conversion website, so I guess my measuring cup is good to use.

So I want to ask, should I use 125gr of flour or 108gr of flour? Could it be that the flour in my country weights differently thus it's only 108gr per cup? Oh, and I used the spoon and level method. Thank you in advance for answering icon_smile.gif
post #2 of 9
I use the weight listed on the nutrition label and just multiply it out. I think its 4 grams per tsp., but double check just in case I'm misremembering, that may be the sugar weight. I wrote out the calculated weights on a sticky and keep that on my canister. I don't have it handy now, or I'd share my calculations.
post #3 of 9
yupi - where are you? and what volume cup are you using to measure your flour with ?

Generally speaking, online converters are US-based. The US measuring cup is based on 8 fl.oz or 236.5ml [240ml rounded].

1 cup [240ml] all-purpose = 4.2 ounces [120 grams] per cup.

Notes:
An Australia measuring cup is based on 250ml volume. It holds 150g plain flour.
post #4 of 9
It depends whether the flour is scooped, spooned or sifted. I measure my flour by spooning it in to the measuring cup unless the recipe call for sifted.
The chart I have for AP flour weighs as follows:
1 cup scooped = 4 ounces
1 cup spooned = 4.25oz
1 cup sifted = 5oz
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post #5 of 9
1 c sifted should be the least weight, scooped the most.

I use charts used by master bakers at the top of the field. The ones on the web vary.
post #6 of 9
Just checked. All-purpose four is 120g per cup. Cake flour (Swan's Down) is 112g per cup. Granulated sugar is 192g. per cup. Those measurements work perfectly for me.
post #7 of 9
Here's what you do. Weigh your own, use an internet converter, whatever. Try the recipe. If you like the results, write down the weight you used (change your whole recipe into weights) and never look back at your cup measurements. If it needs to be adjusted up or down, do so. Your recipe will now perform the exact same way every time no matter how heavy handed you are with scooping that day icon_smile.gif
post #8 of 9
What KoryAK said exactly....

Use something and stick with it. When I first started measuring, I used the chart that came with my scale. Later I realized that it was slightly off from the norm, but I had been baking and adjusting and the recipes worked.

Now I am converting to grams on intricate recipes. This is even more of an insurance policy for consistent baking.

Tip: Once I started weighing my whole eggs, yolks, and whites in grams vs counting eggs,my baking greatly improved. You will find discrepencies in these numbers too. You must pick a number and stick with it. This is where I look to the pros. For example, if they state 3 eggs and give grams too, you start to get a trend as to where the pros are on their weights.
post #9 of 9
Thread Starter 
Thank you all for the answers. I think I'll try baking some easier cake recipes using FullHouse's standard for now and see how it goes icon_smile.gif
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