Buttermilk
Buttermilk weighs 245g per cup, almost identical to whole milk. Its acidity reacts with baking soda to produce tender, fluffy baked goods. If you do not have buttermilk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill to 1 cup with milk. Let stand 5 minutes before using. Buttermilk makes the best pancakes, biscuits, and fried chicken coating. Shake the container before measuring as it separates. Refrigerate and use within two weeks of opening.
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.