Trying to convert a recipe from cups to g
Amanda is a developer at Food52.
125 g according to this handy converter tool:
pierino is a trusted source on General Cooking and Tough Love.
150 g is my standard but there are factors such as humidity that will affect it. And we are assuming you are talking about all purpose flour here.
Sam is a trusted home cook.
There's no standard answer. As flours will vary by region and sometimes season. Southern AP flour (Such as Gold Medal, White Lilly) is softer. 130g/cup. While USDA standard AP is 125g/cup.
I use this chart.
It might be best to Google the specific brand of flour for weight/cup.
Cup measurement varies greatly by cook, though. So weight is more standard.
It also depends on how it was originally measured. For example, for me it is always 126 g (King Arthur unbleached AP), BUT that is the fluff, spoon and sweep method. I always check first to see what the recipe author did, and if they scoop, like Barefoot Contessa for example, it will be more than 126 g.
I just tried for myself. I tared a measuring beaker, then tipped in 500ml of plain white flour. It weighed 374g, or 187g per cup. That's quite a bit more than the "standard" values, that range from 125 to 150g.
When compacted by tapping it vigorously on the bench, the volume went down to 450ml (10% compaction).
It may depend on which flour your using. Semolina, "00" flour pizza flour corn flour.
There is a simple solution.Visit ; http://www.cups2grams.com
God bless science. With KA bread flour in a rainy week, I get156g./c. scooping it straight from a new bag, 129g. sifted.
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