Baking Soda
Baking soda weighs 230g per cup but is always used in small amounts (1/4 to 1 teaspoon). It requires an acidic ingredient (buttermilk, vinegar, brown sugar, cocoa) to activate. Too much baking soda creates a metallic, soapy taste. In German, Natron is the same product. Do not confuse with Backpulver (baking powder), which already contains acid.
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.