Originally Posted by Aurora42196
Thanks for clarifying
no wonder why I was so confused. So if there is a cup of flour needed they're referring to 8oz correct?
They are referring to a standard "dry" measuring cup filled and levelled off--whose weight depends on how that cup gets filled. If you sifted the flour first, your cup of flour could weigh as little as 3.5 ounces and if you packed that cup it would weigh well over 5 ounces.
And a "wet" measuring cup (used for measuring liquids) has a different volume than a "dry" measuring cup.
The "wet" cup is subdivided but the "dry" measuring cups are intended to be used with the "fill and level off" method.
That is why I have advised you to competely forget about "cups" and find recipes that say "pounds/ounces" or "grams".
Your scale should have a switch on it. Start with the display set to "ounces". Put 2 wrapped sticks of butter onto it, switch the display to "grams" and you get something over 228+ grams (I don't know how much the stick wrappers weigh).
So to give you an example to play with, the classic British Victoria sandwich recipe for 4 eggs:
8 ounces butter (2 sticks to you)
8 ounces by weight of sugar
8 ounces by weight of flour
4 eggs US "large" grade which are supposed to weigh 2 ounces each in the shell
(please see what 4 whole eggs actually weigh)
Doesn't that look a whole lot simpler?
Or you can think exclusively in grams (the rest of the world does). But we don't go around with the cups, we just add the food onto the scale until we see "250 grams" if that is what the recipe calls for. Stuff like oil is less dense than water, so you use a bowl to weigh out the required amount of runny stuff. The "zero" feature takes care of the weight of the empty bowl.
And when you look at one of those King Arthur Flour recipes, you will see that the quantities change when you click from "cups" to "ounces" on their website.