Barley (pearl)
Pearl barley weighs 200g per cup. It has had the bran removed, so it cooks faster than hulled barley — about 30-40 minutes. One cup dry yields about 3.5 cups cooked. Barley releases starch as it cooks, making it natural for creamy risotto-style dishes and thick soups. Cook in plenty of water like pasta, then drain, for the least sticky result. Store dry barley in an airtight container for up to a year.
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.