A Bunch of Flours
While I often use imperial measures out of a sense of familiarity and nostalgia, I list dry ingredients (such as flour) in terms of weight, where that weight is in metric units. This is why…
Some of my family recipes are very old, from a time when flour was so clumpy that it really needed to be sifted, and that sifting had an effect on volume measurements (where sifting can foof up flour in the 10%+ range); in addition, dry ingredients are not best measured as liquid volumes (e.g., in cups), and accurate scales with metric capabilities are so common now that for flour (and similar) I will list both imperial volume and metric weight, and I will explicitly include notes about when sifting should occur (if any).
If I forget to be clear somewhere, it is safe to assume that I intend for the measure to be made right out of the bag (i.e., no sifting needed), and with very rare exception, none of my recipes are so fragile that these details should clobber them.
Unbleached All-Purpose
King Arthur Baking Company (Norwich, VT)
Note: This is not my photo. I am borrowing it from the King Arthur site until the next time I run out of flour and get a bag of my own.
This is the flour with which I have become most familiar over the years, and I use their storage containers.
They have interesting mailers.
[2026-04]
[Recipes]