Bread Flour
Bread flour has a higher protein content (12-14%) than all-purpose flour, producing more gluten for chewier breads and pizza dough. At 127g per cup, it is slightly denser than AP flour. The German equivalent is Type 550, which has a comparable protein level. When substituting AP flour for bread flour, your baked goods will be slightly less chewy but still work. For best results in yeast breads, use bread flour as specified.
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.