All-Purpose Flour
All-purpose flour density varies significantly by measurement method. Spooned and leveled yields about 125g per cup, while scooped directly from the bag can pack up to 150g. For consistent baking results, always spoon flour into your measuring cup and level with a straight edge. This flour corresponds to German Type 405, which has a similar protein content of 9-11%. In American recipes calling for AP flour, you can substitute Type 405 one-to-one by weight. Store in an airtight container in a cool, dry place for up to 8 months.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.