Thank you.
As CaitlinM says, look at the recipe website for THEIR weight of a “cup”. When I make a KA recipe, that only gives cup measures, I use their 120 gm guideline.
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Thank yoou! This recipe was publshed by CI in 2007 and they have several new ones. I guess that would be 140 g. I wish I had weighed after sifting!
Just for fun, and in case it is of interest to anyone, here are my notes on grams-per-cup by author:
| Marcy Goldman | 115 g. |
|---|---|
| King Arthur Flour | 120 g. |
| Sally’s Baking Addiction | 120 g. |
| Stella Parks - later | 120 g. |
| Bread Dad . Com | 120 g. |
| Pardon My French .com | 125 g. |
| Melissa Clark | 125 g. |
| Smitten Kitchen | 130 g. |
| Dorie | 135 g. |
| Nordicware | 135 g. |
| ATK/CI/Cook’s Country | 140 g. |
| Milk Street | 140 g. |
| Joanne Chang | 140 g. |
| Stella Parks - early | 140 g. |
| Old Betty Crocker | 140 g. |
| Old Fanny Farmer | 140 g. |
| Kenji | 140 g. |
| David Lebovitz | 140 g. |
| Sarah Kieffer | 142 g. |
| Rustic Fruit Desserts | 140 g. |
| Anna Olsen | 150 g. |
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Wow! 
That’s quite a bit of variation (and quite a bit of work! Thanks)
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Claudia Fleming also uses 140g per cup of AP flour in her recent book (her first, despite being more chef-y is from over 20 years ago and lacks weights).
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Thanks! Will add.
Lol. Now I have to start one for salt (Diamond kosher vs. Morton kosher vs. table salt, etc…).
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I just happened to see this yesterday-- in a comment under a recipe for Gruyere and Black Pepper Scones, in the New York Times food section.
1 teaspoon fine sea/table salt = 5.6g
1 teaspoon (Diamond crystal) kosher salt = 2.8g
1 teaspoon (Morton’s) kosher salt = 3.6g
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Lulu and I made a chocolate whiskey bundt cake for Christmas. Such an easy recipe (it’s in the Gourmet cookbook, and I originally found it on epicurious but no longer have access), and delicious. Chocolate, whiskey, and coffe are so good together.
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Twenty grams of flour is about 2 tablespoons, so 140 grams puts 12.5% more flour per cup in your 120 recipe. Does seem like a lot, the only way is yes to weigh. (I’m also very intimidated by recipes that ask you to take into account the humidity, but that’s usually candy).
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Chocolate and whiskey sound fantastic together!
Is this the one?
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It absolutely IS that one!
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Another Explanation from RLB
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And her YouTube channel looks great!
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I would like a slice please and thank you.
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Stella Parks is 130 g/4.5 oz, which was pretty standard conversion along with 140 g for a long time until recently King Arthur got everyone converting to 120 g. Stella actually changed Serious Eats’ conversion, as for a while their policy was 5 oz/140 g and she wrote an article explaining how that just wasn’t accurate for her and since she was doing most of the baking recipes for a while, it made sense that they’d move to 4.5 oz.
Found it here:
In her Serious Eats recipes and her book she goes with 130 g.
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Noted - thanks!
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Wow, there are some gorgeous bakes on this thread. I really need to check in more often. You all are inspiring.
For probably my last bake of the year, I tackled a recipe that’s been on my list since this time last year, Swedish cardamom buns. I’ve been a diehard fan of these ever since trying them in a trip to Fabrique bakery in NYC.
This recipe is the ATK one. The video on YouTube was especially helpful for shaping the buns. Although the process was involved, it wasn’t especially tricky, and I was happy with the results. They are a little sweet, but the aroma is heavenly, and the dough texture is lovely.
I was thinking of trying The NY Times recipe, which they say is based on the actual Fabrique recipe. Have any of you tried that one? How did they turn out?
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