If the recipe calls for 8 oz WEIGHT of flour, that is NOT the same as 8 oz dry or liquid measure (i.e. one measuring cup full of flour)!
My 5 lb bag of Gold Medal unbleached flour says on the side that one pound of flour (16 oz) is equal to 3 1/2 cups of flour.
That means that 8 oz of flour would be 1 3/4 cups with a dry measuring cup, which is almost twice as much as if you used one cup to equal 8 oz.
Only with water does 8 oz weight equal 8 oz liquid measure. Everything else is different.
hope you get this in time . . .
Laura.
I agree with the previous poster! Dry measure, liquid measure and weight are all different. Get yourself a scale, they have really cheap ones at Meijer, WalMart, Target, ect. I got one at Meijer for 5 bucks and it's a lifesaver! Definatly a difference in the amounts, cause they can be either a loose scoop or packed in, you kwim?
I agree with the previous poster! Dry measure, liquid measure and weight are all different. Get yourself a scale, they have really cheap ones at Meijer, WalMart, Target, ect. I got one at Meijer for 5 bucks and it's a lifesaver! Definatly a difference in the amounts, cause they can be either a loose scoop or packed in, you kwim?
Yeah what she said 
A pound of feathers is not the same as a pound of well never mind lol, liquids and solids are not measured the same or you're heading for disaster!
On a venting note- it really ticks me off (being nice lol) that the entire planet can not use the same types of measurements- instead, I have a great recipe I get from my aunt in Germany that's all in grams, and then I go to a recipe in the US and it's in inches, and another is in fathoms and then another is bushels (kidding)- gosh can ya tell I thrive on consistency? Not that there arent enough conversion charts out there but it's a PAIN in the arse when you're in the grocery store and there is none lol
according to the Cake Bible,
1 cup of cake flour =
3.5 oz (sifted)
4 oz (lightly spooned)
4.5 oz (dip and sweep)
1 cup of all-purpose flour =
4 oz (sifted)
4.25 oz (lightly spooned)
5 oz (dip and sweep)
i bought a cheap diet scale at Target for $5.99. it works great for me, but eventually i'd like to upgrade to a nice digital one.
[quote="chakkakin"]according to the Cake Bible,[quote]
Cake Bible as in Rose Levy Beranbaum? I just mentioned that book in another thread- so that kinda answers my question whether any of you pros use it or have read it LOL
i'm no pro, but yes, it's the Cake Bible by Rose Levy Beranbaum. i use it for conversions all the time. i'd rather weigh my crisco on disposable plastic wrap than wash it out of my measuring cup. 
i'm no pro, but yes, it's the Cake Bible by Rose Levy Beranbaum. i use it for conversions all the time. i'd rather weigh my crisco on disposable plastic wrap than wash it out of my measuring cup.
Amen!
i'm no pro, but yes, it's the Cake Bible by Rose Levy Beranbaum. i use it for conversions all the time. i'd rather weigh my crisco on disposable plastic wrap than wash it out of my measuring cup.
oh you know that's funny, because you all say that you buy sticks of crisco because it's more convenient and less messy- and I can't get sticks here anyway and it's cheaper to buy the big tub- but I never had a problem with cleaning out measuring cups because of this plastic wrap technique- gee when I think of all the little teeny things I've learned- I mean it's all a drop in the bucket to what I could know, but still tons compared to what I knew like even half a year ago LOL
AMEN! :laugh: :laugh:
It was too late. I had waited only long enough for the quick replies as I was in a hurry to get baking. I had to finish the cake for 10am and it was about 8pm last night (whoops). I keep a ton of box mixes because I buy in bulk when they go on sale, and thought that I had more yellow mixes... WRONG! I don't generally like trying new recipes for the first time on a customer but figure it was Colette's recipe so it couldn't be too bad.
Well, after using 1 cup of cake and 1 cup of all purpose and following the recipe, the batter looked kind of weird. I thought maybe it was just myself and that the brown sugar was supposed to be kind of seperated out, but 3/4's of the way through baking I looked in the oven and knew it wasn't right. So off to the grocery store at 9pm to buy a mix so I could just get home and get it done.
Oh well... from scratch seemed like a good idea at the time! Now with as tired as I am I have decided to stick to what I know when in a pinch for time!
jmt1714 - I definitely learned my lesson. We don't have a scale, and I know I can pick one up for pretty cheap and will have to.
This was just a last minute, oh no I guess I'll make a scratch recipe. I had been wanting to try Colette's recipe and was is shock when I saw she went by weight rather than cups/etc. I should have canned the idea then and just gotten a recipe off of here! Oh well! I will post a pic as soon as I get it 
Thanks everyone
Informations: Weight of flour PER CUP:
4 3/8 ounces or 125 grams all-purpose flour (USDA)
4 5/8 ounces or 130 grams all-purpose flour (Gold Medal)
4 ounces or 113 grams ALL flour types ( King Arthur)
The International System of Units (Metric System) was signed in Paris on May 20, 1875. The United States is a charter member, having signed the original document back in 1875.
It's interesting, but it's not entirely accurate.
How much flour fits in a cup (and that is what you are measuring when you measure by volume) will depend on whether the flour is sifted first and spooned into the cup (less flour by weight), or dip-and-sweep-ed (more flour by weight).
Cookbooks in the US always specify how the flour is measured.
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