this post was submitted on 09 Sep 2024
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One revolution I have realized in baking is the recent trend to start talking about weight and not volume in recipes for certain dry ingredients like flour. Three cups of fluffy sifted flour is a lot less flour than three cups of densely packed flour. Same with brown sugar, or wondering if you need a "flat teaspoon" vs. a "heaping teaspoon" of something.
There is a Polish website https://kalkulatorkuchenny.pl/, where you type, say, 1 teaspoon of sugar (łyżeczka cukru) and it will convert it to mass, volume, spoon and number of glasses. I'm pretty sure, there is an English language alternative, but didn't find any
These are approximations at best. Not every flour type has the same density and even the same type can differ as the thread op pointed out.
I didn't read carefully, sorry. Anyway, you can specify the type of flour there, so it's a bit more precise