Why volume ≠ weight in baking

A US cup is a volume. Grams measure mass. Water sits near 1 g/ml, so a cup of water is roughly 237–240 g. Flour traps air; the same cup often weighs about 120 g. Granulated sugar is denser again (~198 g/cup on many charts). That gap is why generic “1 cup = 240 g” converters fail bakers.

Density tables help — they are not magic

Published charts (King Arthur Baking ingredient weight chart; USDA FoodData Central style references for some foods) give practical averages. Humidity, sift vs scoop, and brand still move the needle. A $15 scale beats any webpage for sourdough or macarons.

What we refuse to claim

• No nutrition facts, macros, or medical claims.
• No 等保 or lab-calibration certification.
• No confusion with garden fill or room material planners — different products, different units.

Use LocalCupGrams when you need a fast, private, ingredient-aware estimate — then weigh when it matters.