I'm playing around with some recipes trying to convert measures into weights which I can then translate into percentages. I took out several of the flours I have on hand and did some measurements this morning. Here's what I came up with.
Each is the weight in grams of one cup. I filled the measuring cup full and used a knife edge to clear out the excess:
Unbleached white: 166
12 grain mix: 153
9 grain mix: 150
Red Fife: 168
Malted barley: 128
Durham semolina: 165
I realize these figures will depend on both my rather random accuracy at swiping, local humidity and the phase of the moon... but are they reasonably close to what other members have come up with?
I was surprised rye was so much lighter.