I do the same.I use mostly weights. For small amounts such as teaspoons and tablespoons, I use volume.
A bag of flour or sugar will give you the volume/weight equivalent in the nutritional information area. However, that may be different from how you measure for your recipes. If you have successful recipes, measure flour as you usually do then weigh it. Use that amount going forward.
Very interesting.
I also cook for 2.
Weigh. I have had a cup of flour weigh anywhere from 200 g to 270...
My Dad buys off-brand flour? But, now that I think of it, the last recipe I converted was for 2 c flour, so maybe the 200 g was the two cups. I know I used to weigh a lot of flour when I bought ingredients for the catering company...never measured it, always converted the cups to weight and padded the amount I bought to make sure we had enough for the 200+ orders. When I made croissants last week, I weighed the flour--the recipe called for 4.5 cups, I ended up using 400 g.Interesting. I expect a cup of flour to weigh between 120 grams and 150 grams. What am I missing?
With really packing flour in I wonder how much we could make a cup of flour weigh...
+1 Anything that means fewer things to wash (or put in the dw and put away) is a win in my book.There is also a bit less cleanup after measuring everything by weight rather than by volume. You just add your ingredient to the bowl you are weighing stuff in, tare (zero out) the scale and then add the next ingredient by weight. No need to get a bunch of measuring cups dirty.