I agree with Damon's comments re that other great Yankee company whose recipes we also love. The flour weights are SO different for their recipes! It makes it really confusing - I follow their guidance for their recipes, but what to do for all those old favorites still listed as volumes only? I tend to follow KAF guidance for flours since you should be the experts on all things flour - I just wish both parties could work out something. It's amazing to me that two such well-respected companies don't agree on whether a cup of AP flour weighs more or less than whole wheat flour! Have the two parties ever discussed this, and just have agreed to disagree?

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