Crème Fraîche
Crème fraîche weighs 240g per cup. Higher in fat than sour cream (28-30% vs 18-20%) so it won't curdle in hot sauces — a key reason French cuisine uses it for finishing pan sauces and soups. Substitute for sour cream 1:1 but expect richer texture. To make at home: stir 1 tablespoon buttermilk into 1 cup heavy cream, leave at room temperature 12-24 hours until thick.
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.