Granulated Sugar
Granulated white sugar is the most commonly used sugar in baking, weighing 200g per cup. Unlike flour, sugar is less affected by measurement method since the crystals pack uniformly. For best accuracy, use a kitchen scale. In German recipes, sugar is almost always measured by weight in grams, making conversion straightforward. Store in an airtight container 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.