Rye Flour
Rye flour produces denser, more flavorful breads with a characteristic earthy taste. At 102g per cup, it is lighter than wheat flour. Rye contains less gluten-forming protein, so breads made with 100% rye will be very dense. Most recipes blend rye with bread flour for better rise. German Type 997 is a medium rye flour perfect for traditional German breads.
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.