Baking Conversions

Unit U.S.

Metr

Capacity

1/5 teaspoon 1 teaspoon 1 tablespoon 1 fluid oz. 1/5 cup 1/4 cup 1/3 cup 3.4 fluid oz. 1/2 cup 3/4 cup 1 cup 1 pint (2 cups) 1 quart (4 cups) 34 fluid oz. 4.2 cups 2.1 pints 1.06 quarts .26 gallon 4 quarts (1 gallon)

1 ml 5 ml 15 ml 30 ml 50 ml 60 ml 80 ml 100 ml 120 ml 180 ml 240 ml 480 ml .95 liter 1 liter 1 liter 1 liter 1 liter 1 liter 3.8 liters
U.S.

Unit

Metr

Weight

.035 ounce 1 oz. 1 pound 1.10 pounds

1 gram 28 grams 454 grams 500 grams

Unit

U.S.

Metr

2.205 pounds 35 oz.

Unit U.S.

1 kilogram 1 kilogram

U.S

Equivalents

16 tablespoons 12 tablespoons 10 tablespoons + 2 teaspoons 8 tablespoons 6 tablespoons 5 tablespoons + 1 teaspoon 4 tablespoons 2 tablespoons + 2 teaspoons 2 tablespoons 1 tablespoon 2 cups 2 pints 3 teaspoons 48 teaspoons

1 cup 3/4 cup 2/3 cup 1/2 cup 3/8 cup 1/3 cup 1/4 cup 1/6 cup 1/8 cup 1/16 cup 1 pint 1 quart 1 tablespoon 1 cup
U.S.

Ingredients

Metr

Butter

1 tablespoon 1 stick 1 stick 1 stick 1 stick 1 cup

14.175 grams 4 ounces 1/2 cup 8 tablespoons 113 grams 226 grams

Unit

U.S.

Metr

Sugar

1 cup of caster sugar 1 cup of raw sugar 1 cup of brown sugar 1 cup of confectioners (icing) sugar 1 tablespoon of caster sugar

225 grams 250 grams 200 grams 125 grams 12.6 grams 5.69 grams 17.07 grams 3.1 grams 7 grams

Salt

1 teaspoon 1 tablespoon

Yeast

1 teaspoon instant dry yeast 2 1/4 teaspoons instant dry yeast 7 grams instant dry yeast

21 grams fresh yeas 125 grams 130 grams 120 grams 128 grams 127 grams 135 grams 102 grams 113 grams

Flour

1 cup all-purpose flour (USDA) 1 cup all-purpose flour (Gold Medal) 1 cup whole wheat flour (USDA) 1 cup whole wheat flour (Gold Medal) 1 cup bread flour (USDA) 1 cup bread flour (Gold Medal) 1 cup rye flour (USDA) King Arthur says ALL flour types 1 tablespoon of flour

between 8 and 9 gra

Converting Fahrenheit and Celsius To convert Fahrenheit to Celsius, subtract 32 degrees and divide by 1.8 To convert Celsius to Fahrenheit, multiply by 1.8 and add 32 degrees Converting Yeast Converting from fresh yeast to active dry yeast you multiply the weight of the fresh yeast by 0.4 Converting from fresh yeast to instant dry yeast you multiply the weight of the fresh yeast by 0.33 Tip: Buy a kitchen scale and your baking life will be a whole lot easier! Especially with weighing small amounts of yeast and salt, a precision scale that can weigh tenths of grams

is something I couldnt do without. You know exactly what you put in and will discover that there is a difference in taste when putting e.g. 8.2 or 9 grams of salt in your bread