1 cup of flour can weigh 110 g or 160 g depending on how you scoop. Bakers know — weigh, don't scoop.
This used to be a back-of-the-envelope job. Now it is one tap, but the logic has not changed. 1 cup of flour can weigh 110 g or 160 g depending on how you scoop. Bakers know — weigh, don't scoop.
1 cup flour ≈ 125 g, 1 cup sugar ≈ 200 g, 1 cup butter ≈ 227 g.
Scooping packs flour. Spooning aerates it. Result: 40% variance in your bake.
1 tbsp = 15 ml in metric, ~14.8 ml in US, 17.8 ml in Australia. Read the recipe's origin.
Why don't pro recipes use cups? They demand accuracy; volume is too unreliable for repeatable results.
Can I convert any recipe? Yes — most online converters use standard densities. For exotic ingredients, weigh empirically.
Run your own numbers before you trust a rule of thumb. Two minutes saves a lot of regret.