Cream of Tartar
Cream of tartar weighs 150g per cup but is used in small amounts — typically 1/4 to 1 teaspoon. It is an acid (potassium bitartrate) that stabilizes egg whites when making meringue and prevents sugar crystallization in candy. Combined with baking soda, it creates homemade baking powder. Add a pinch when whipping cream or egg whites for more stable peaks. It is also the secret to the chewiest snickerdoodle cookies. Store in a sealed container at room temperature; it lasts indefinitely.
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.