[Turing_Machine]

I like to measure solids like flour and sugar by weight whenever possible. Especially with flour, the packing density introduces too much variation to get a good measurement by volume (or so my experience has indicated).

[dunham]

I like to measure things like honey (21g = 1 tbsp) by weight too, because half of it tends to stick to the measuring spoon.

Accuracy aside, I find it easier to cook by weight (especially if I'm scaling the recipe). I set the bowl on the scale, dump in an ingredient, press tare, dump in the next one, press tare. No fiddling around with measuring cups and spoons.

What weight are you using for a cup of AP flour when converting recipes? (I usually go with 125 g, per the USDA nutrient database, but I've seen numbers as high as 150 g elsewhere.)

[Turing_Machine]

For my most common flour-using recipe (bread machine bread), I use 140 g/cup (the conversion in the recipe book suggests 137 g).

Edit: that's for high-gluten bread flour, which may have a different density than AP flour.