Farro
Uncooked farro weighs 180g per cup. An ancient wheat (emmer) with a chewy bite and nutty flavor, widely used in Tuscan cooking. Three grades exist: whole (long soak + 30-40 min cook), semi-pearled (no soak, 25 min), pearled (no soak, 15 min). Most US supermarket farro is pearled. Cook in plenty of salted water like pasta, then drain. Contains gluten — not for celiacs but lower in gluten than modern wheat.
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.