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Rye flour
Rye flour brings hearty, tangy notes and darker color to breads and crackers.
Use for rye bread, sourdough blends, crackers, or to deepen flavor in doughs.
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- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Density source: USDA FoodData Central
How to measure flours
Flours swing wildly in weight by volume (a cup can jump from 120g to 150g). Protein and gluten strength also change from brand to brand. Weighing is the only way to keep hydration and texture consistent for bread, pizza, cakes, and pasta.
- Spoon and level for loose; packed cups weigh more—use the packed toggle when available.
- For bread and pizza doughs, aim for consistency: measure by weight when possible.
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.
Storage & tools
- Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
- Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
- Cool hot foods in shallow containers so they chill faster and more safely.
- Use an appliance thermometer to verify fridge and freezer temperatures.
Store cool and airtight; refrigerate or freeze for longer freshness due to higher oils.
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Cooking like a pro requires precision. For consistent results, weigh your ingredients.
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