Why Weigh?

The secret to better baking isn't a better oven or better flour—it's a $15 digital scale.

Volume vs. Weight

A "cup" of flour can weigh anywhere from 110g to 150g depending on how you scoop it. That's a huge difference! If a recipe calls for 3 cups of flour and you scoop heavy, you count inadvertently add an extra cup of flour, creating a dry, dense brick instead of a fluffy loaf.

Grams don't lie. 120g of flour is always 120g of flour, whether it's sifted, packed, or thrown in from across the room.

Our Data

This chart uses standard weights accepted by professional baking authorities.

All-Purpose Flour: 120g per cup (King Arthur Standard). Note that some older recipes might assume 130g or 140g.
Sugar: 200g per cup. Granulated sugar is much denser than flour.
Water: 237g per cup. Water is consistent, but volumes can be tricky to read in a cup measure due to the meniscus.

When in doubt, use the "Dip and Sweep" method for volume if you don't have a scale: fluff the flour, dip the cup in, and sweep off the excess with a straight edge.