Plain Yogurt
Plain whole-milk yogurt weighs 245g per cup. Lighter and more pourable than Greek yogurt (which is strained), it adds tang and tenderness to baked goods, marinades, and dressings. In quick breads and cakes, substitute 1:1 for buttermilk. For a buttermilk substitute that thickens differently, thin yogurt with a tablespoon of milk per cup. Refrigerate; live cultures stay active up to the printed expiry.
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.