Fredericka, I went through the same dilemma and finished up doing trial
weighings of 10 cups each of white, brown and wholewheat bread flours why
10? because each time you fill a cup you get different compaction,
depending on how you do it.) I took an average and got 4 1/2 oz for white
and brown, 4 3/4 oz for whole wheat. These weights I have used consistently
since then, no problems. There is a big caveat though! Flour readily
absorbs moisture and this affects the weight so I still check the texture
when mixing (the finger poke test!) and very occasionally need to make
minor adjustments, say upto 1 tbsps of flour or water, very rarely more, to
get that perfect 'feel'. Hope this is clear!
Brian