here's why volume to weight never works.

the scoop, shake, scrape level, in BCHG flour is 160-165g per cup, every time i notice myself weighing it.

i've done the same with el-cheapo AP and gotten 130-150

i imagine some full body flours can weigh upwards of 170g

how can you nail a 'specific conversion' of volume when your constant, is constantly a variable?

Volume to weight conversions always work for me. I now do it routinely when I find a volumetric recipe that I like.

It's fairly straightforward to convert from a volumetric recipe to a baker's percentage version. When you have a volumetric recipe that works repeatedly well and consistently for

**you** using

**your** customary measuring cups and spoons, then you are ready to convert it to weight measures. Simply measure each ingredient by volume as you normally do, three times, and weigh it each time. Take the average of the three weighings and use that as your new weight measure.

For example if your recipe says to use six cups of flour, measure out six cups using your normal process, flour, and measuring cup. Weight it. Repeat two more times. Take the average of the three weights and that is your flour amount by weight. Do the same with each ingredient, then calculate the percentages and you're done.

Every flour is different, so if you change the type or the brand of flour for a particular recipe, you should expect that some adjustments to the recipe may be required.