Guessing flour weights for unknown recipes
Let's say I have a recipe for a quick bread that, like many I discover, is listed using volume measures. What are good starting points for converting the flour measures to weights? I know I will need to test and refine from there, but I am thinking, based on reading and given the rather wide range of weights I see cited, keeping it simple with something like (each 1 cup):
- AP/Bread/WW = 4.5 oz
- Cake/Rye = 4 oz
Or is there a better way to start?