Why not use cups for flour?

Flour compacts. Scooping a cup can add 20–50% more flour, yielding dry, dense bakes. Spoon-and-level helps, but weight is precise.

Does flour type matter?

Yes. Protein varies (cake vs bread flour). Using weight keeps hydration steady even when you swap brands or styles.

Bread flour

By Fidamen-Chefsolver Team | Reviewed by Ugo Candido

Bread flour; higher protein wheat flour for strong gluten development.

Quick convert

Ingredient

→

US cup = 236.588 mL
1 tbsp = 14.787 mL
1 tsp = 4.929 mL

Reference table

Bread flour — milliliters to grams
mL	g
10	6
25	14
50	28
75	41
100	55

Weigh for breads and chewy doughs; hydrates more than all-purpose flour.

How this conversion works

Milliliters measure volume while grams measure weight. Because Bread flour has a density of 0.55 g/mL, 10 mL weighs 6 g — not 10 g as it would for water. This converter uses the real density of Bread flour so every measurement is accurate.

Measurement notes

Values are rounded to the nearest whole gram. Actual weight can vary slightly with compaction, temperature, and brand. For precision baking, a kitchen scale is always more reliable than volume measurements.

Tired of converting?

Cooking like a pro requires precision. For consistent results, weigh your ingredients.

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FAQ

Why not use cups for flour?: Flour compacts. Scooping a cup can add 20–50% more flour, yielding dry, dense bakes. Spoon-and-level helps, but weight is precise.
Does flour type matter?: Yes. Protein varies (cake vs bread flour). Using weight keeps hydration steady even when you swap brands or styles.