I know, this seems like an easily google-able thing, but you would be surprised at what a range of answers come up - anything from 120 (King Arthur) to 150 (Nigella). I'm asking because I recently started to use a scale for baking, but I find that my dough is generally a bit wetter than I would expect. So far the recipes have had both cups and grams listed, and the amount of flour I end up using is closer to the cup measure in the end. I can only assume that the recipes were developed for cups and converted by the authors. I know that there is a lot of variation depending how how you put the flour into the cup, but is there a generally accepted standard?