Weighing flour instead of using cups eliminates the most common baking failure

A cup of flour can weigh anywhere from 120g (spooned and leveled) to 180g (scooped and packed). That 50% variance is the single biggest source of dense, dry, or flat baked goods. Professional bakers weigh everything. A kitchen scale costs $12 and eliminates the variable entirely. The standard: 1 cup all-purpose flour = 120g. If a recipe only gives volume measurements, use this conversion.