Whole Milk
Whole milk weighs 244g per cup, slightly heavier than water due to its fat and protein content. In baking, you can substitute 2% or skim milk in most recipes with minimal difference. For richer results, use buttermilk (same weight) which adds tenderness and tang. Milk is measured the same way worldwide, making conversion straightforward.
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.