If you want to have more professional results in your baking, you should use weight rather than volume measurements for dry ingredients like flour. This is the best article I’ve found to help with that. It might add a minute or two to your prep time, but the results will be worth it.
Weight Conversions for Recipes
By Bethany Moncel Updated on 01/5/20
Quantities by Weight vs. Quantities by Volume
Most recipes in the United States measure ingredients by volume rather than weight, while elsewhere in the world, it’s more common for ingredients to be listed by metric weight.
- Unbleached all-purpose flour: 1 cup = 4 1/4 ounces = 120 grams
- Self-rising flour: 1 cup = 4 ounces = 113 grams
- Baking powder: 1 teaspoon = 4 grams
- Baking soda: 1/2 teaspoon = 3 grams
- Butter: 1/2 cup =1 stick (8 tablespoons)= 4 ounces = 113 grams
- Sugar (granulated white): 1 cup = 7 ounces = 198 grams
A number of online tools are available for other ingredients that are often measured by volume.
It is important to remember that the term “ounce” is used both as a unit of weight measurement as well as a unit of volume. Dry ingredients such as beans, flour, and sugar are often measured in weight ounces, while liquids and other wet ingredients are often measured in volume or fluid ounces.
On packaged goods, weight ounces are listed as “NET WT OZ’,” where WT stands for weight; while volume ounces are listed as “NET OZ FL,” where FL stands for fluid. When an ingredient calls for OZ FL, do not make the mistake of measuring it by weight on a scale, but rather by using a graduated measuring cup marked in fluid ounces. (More)