Why Baking Needs Weight
Baking is chemistry: the ratio of flour to water to leavening drives the result. A 'cup of flour' can weigh anywhere from 110 to 140 g depending on how it's scooped and packed. Weighing in grams removes that variability and makes recipes repeatable.
Common Ingredient Weights
These are typical weights for 1 US cup, but always check a reliable source for the specific ingredient — densities vary by brand and grind.
| Ingredient | 1 cup (g) |
|---|---|
| All-purpose flour | ~120 |
| Granulated sugar | ~200 |
| Brown sugar (packed) | ~220 |
| Butter | ~227 |
Converting
For liquids, 1 cup = 236.6 mL ≈ 236.6 g (since water-like liquids are ~1 g/mL). For dry ingredients, use a density table — there is no single cups-to-grams factor.