Hi Christopher, that's the problem with measuring flour by cups: the process is inherently variable, which makes it hard to get consistent results. I once took a baking class here at King Arthur (along with other Baker Specialists) and the instructor told us all to measure a cup of flour and then weigh it. We all got differnt weights! I would recommend sticking to the 120g per cup, which will work fine when measuring our bread flour. 

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