I have been trying to use weights rather than measures for my recipes, just to make them more consistent. I was going with the general idea that a cup of scooped and leveled AP flour weighs 4.5 oz. (as confirmed by chef Nick Malgieri this weekend at a cake class). HOWEVER, I just bought this AP flour from King Milling Co. I have measured 3 times and it's not coming anywhere near the 4.5 mark. More like 4.0, if that!?!?!?! Should I still do the 4.5 or try it with the 4.0 for this particular flour? Well, I am going to try it anyway at 4.0, but does anyone have a similar experience or advice?????
Hope this doesn't count as hijacking the thread but.... I've noticed that when I try to convert measurements to weight in a recipe that only provides volume measurements I can't figure out what the weight is really supposed to be.
Example: NFSC
2 cups sugar
The Well Decorated Cake by Toba Garrett has a conversion table in the back, she says:
1 cup gran. sugar = 230g
but 2 cups = 454g (why is it not just double to = 460g)?
Then I checked the bag of sugar, the nutrition info states
1 tsp (4g), which calculates to
1 cup = 192g 
So.... I checked a conversion website, typed in 2 cups and got yet a different measurement.
I wound up using Toba Garrentt's measurements but not sure yet what the results will be, dough is in my fridge. How do I know which one to use, they are all so different???? 
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