I just have a question about weighing ingredients. I absolutely believe weighing is the most accurate, but why are there different weights for the same item. I have a Salter scale and they weigh flour at 5 oz., you weigh flour at 4 1/4 oz. cooks baking illustrated is also 5 oz. I am talking about AP flour, not bread or pastry flour. Why the difference? Thank you for clearing this up. It all has to do with how you measure, Kathy. Those who dip their measuring cup into the canister, shake it gently, to level, then sweep off the excess will get 5 ounces or more. Here at King Arthur, we stir the flour in the canister to fluff it up; spoon it gently into the cup; and sweep off the excess, which yields 4 1/4 ounces. It helps to be aware of the standard for measuring flour (or the standard weight) for whatever recipe source you're accessing. Many sites will tell you how they measure flour; for instance; take a look at our drawings, and watch a video, of how to measure flour "the King Arthur way (weigh)." I'd suspect Cook's has the same type of thing somewhere on their site. Hope this helps - PJH

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