I love using my scale to weigh my flour. But I had a lot of difficulty adapting recipes I had made for years using the dip and sweep method of measuring flour to that of using the scale. I spent all sorts of time trying to understand how much a cup of flour weighs by brand, etc. But in the end I did something really simple. I measured out the flour for the recipe the old way that I had been doing for years using my measuring cups. I then weighed the flour and wrote the weight down in my recipe book. So now, I don't try to use conversion tables. I use my own data. Worked for me.

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