I'm in Ontario and use all different flours (Robin Hood, Five Roses, whatever they sell at Shoppers Drug Mart...) and the 4.25 oz cup works well for me if that's any help. I brought a balance scale (the one with the little weights that you put on one side) with me when I moved back here from Scotland and have used it for years. To convert recipes I have made up a spreadsheet of the most common ingredients, & I convert new recipes before starting to bake them. I'd be quite happy to share it if anyone wants it.

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