Why Weight Matters in Baking
Have you ever wondered why your cookies turn out different every time? The secret often lies in how you measure your flour. A "cup" of flour can vary by as much as 20% depending on how tightly it's packed. Measuring by weight (grams) ensures consistent results every time.
Common Baking Conversions
| Ingredient | 1 Cup (US) | 1/2 Cup | 1/3 Cup | 1/4 Cup |
|---|---|---|---|---|
| All-Purpose Flour | 120g | 60g | 40g | 30g |
| Granulated Sugar | 200g | 100g | 67g | 50g |
| Brown Sugar (packed) | 220g | 110g | 73g | 55g |
| Butter | 227g | 113g | 76g | 57g |
| Milk / Water | 240g | 120g | 80g | 60g |
Volume vs. Weight
The most important rule in the kitchen is that volume measurements (cups, tablespoons) are for liquids, while weight measurements (grams, ounces) are for solids. Professional bakers almost exclusively use scales.
Key Takeaways
- Flour should be "spooned and leveled" if using cups
- Grams are the most accurate unit for baking
- Liquid cups and dry cups are actually the same volume, but measured differently