Whole Wheat Flour
Whole wheat flour contains the entire wheat kernel including bran and germ, giving it a nuttier flavor and denser texture. At 120g per cup, it absorbs more liquid than white flour. In recipes, you can substitute up to 50% of AP flour with whole wheat without major changes. Beyond 50%, increase liquid by 1-2 tablespoons per cup of whole wheat used. Store in the refrigerator or freezer as the natural oils can go rancid.
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.