Recipe Requests - Community - Allrecipes

the buzz

Welcome to The Buzz

Question Ask a question  |  Learn More

Log in to add a comment to the recipe request. Join now to use this free feature.

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Dawn Fuller is asking: (1 answer)
WHAT IS THE WEIGHT EQUIVALENT OF A CUP OF BREAD FLOWER? THANKS, DAWN

Share your thoughts

Last updated: May 18, 2013 7:12 am
Posted: May 15, 2013 9:05 pm
 
Answered by: PAMELA D. aPROpos of nothing
May 15, 2013 9:08 pm
4.25.....http://www.kingarthurflour.com/recipe/master-weight-chart.html
Comments:
May 15, 2013 9:21 pm
4.8oz if you are using most national brands of bread flour. KAF is great but does weigh different from the major brands.
 
PAMELA D. aPROpos of nothing
May 15, 2013 9:30 pm
Tried going all by weight using KA as guide but always had to add, guess the splains why.
 
May 15, 2013 9:36 pm
Yes, if I am making one of their recipes I always use their flour. For most of my baking, however, I use Gold Medal.
 
May 15, 2013 9:46 pm
Pamela, a cup of all purpose flour will weigh 4.5 oz with most brands.
 
Dawn Fuller
May 15, 2013 10:27 pm
I am so tired, I just noticed my spelling of "flour". wow that's embarrassing. Thank you for giving me this info. my English muffin toasting bread should be better tasting
 
linda2d
May 16, 2013 3:33 am
This was very helpful,thanks. I use ka by weight and never use all my flour. I'm going to convert this measure and see what happens :-)
 
Grumpygrandpa
May 16, 2013 4:49 am
Hope this helps you, there is a tad over 3-1/2 cups to a pound of bread flour (3.57) 1 cup is just under 4-1/2 oz. or just a bit over 1/4 lb. Weight measurements are used because methods of measuring can vary from 2 cups to 4 cups per pound if its scouped, spooned, sifted etc. Other than that a pound is a pound regardless of measurement. I make my own Italian bread and rolls 2-3 times a week and use cup measurements and add 1 cup at a time to achieve the proper consistency for my dough. Humidity also plays a big part. Don't be concerned about the quantities just knead in flour as needed to get the proper consistency. I hope I helped you, Gene
 
May 18, 2013 7:12 am
I agree. Bread making is more art then science. The amount of liquid that gets absorbed will vary based on the household temp, the humidity, etc. While you can measure out flour by weight, you still need to make adjustments by eye when bread making. It ins't like making a cake where exact measurements are necessary for consistent results.
 
We do our best to make sure that Allrecipes user contributions are appropriate, but if you see anything questionable, please let us know so we can address the issue.
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States