Baking Conversion Table Unit U.S. Metric Capacity 1/5 teaspoon 1 ml 1 teaspoon (tsp) 5 ml 1 tablespoon (tbsp) 15 ml 1 fluid oz. 30 ml 1/5 cup 50 ml 1/4 cup 60 ml 1/3 cup 80 ml 3.4 fluid oz. 100 ml 1/2 cup 120 ml 2/3 cup 160 ml 3/4 cup 180 ml 1 cup 240 ml 1 pint (2 cups) 480 ml 1 quart (4 cups) .95 liter 34 fluid oz. 1 liter 4.2 cups 1 liter 2.1 pints 1 liter 1.06 quarts 1 liter .26 gallon 1 liter 4 quarts (1 gallon) 3.8 liters Unit U.S. Metric Weight .035 ounce 1 gram 0.5 oz. 14 grams 1 oz. 28 grams 1/4 pound (lb) 113 grams 1/3 pound (lb) 151 grams 1/2 pound (lb) 227 grams 1 pound (lb) 454 grams 1.10 pounds (lbs) 500 grams 2.205 pounds (lbs) 1 kilogram 35 oz. 1 kilogram Unit U.S. U.S. Equivalents 16 tablespoons 1 cup 12 tablespoons 3/4 cup 10 tablespoons + 2 teaspoons 2/3 cup 8 tablespoons 1/2 cup 6 tablespoons 3/8 cup 5 tablespoons + 1 teaspoon 1/3 cup 4 tablespoons 1/4 cup 2 tablespoons + 2 teaspoons 1/6 cup 2 tablespoons 1/8 cup 1 tablespoon 1/16 cup 1 pint 2 cups 1 quart 2 pints 1 tablespoon 3 teaspoons 1 cup 48 teaspoons 1 cup 16 tablespoons Ingredients U.S. Metric Butter 1 tablespoon 14.175 grams 1 stick 4 ounces 1 stick 1/2 cup 1 stick 8 tablespoons 1 stick 113 grams 1 cup 226 grams Sugar 1 cup of caster sugar 200 grams 1 cup of raw sugar 250 grams 1 cup of brown sugar 220 grams 1 cup of confectioners (icing) sugar 125 grams 1 teapsoon of caster sugar 4.2 grams 1 tablespoon of caster sugar 12.6 grams Honey 1 tablespoon 21.25 grams 1/4 cup 85 grams 1 cup 340 grams Salt 1/4 teaspoon 1.42 grams 1/2 teaspoon 2.84 grams 1 teaspoon 5.69 grams 1/2 tablespoon 8.53 grams 1 tablespoon 17.07 grams Yeast 1 teaspoon instant dry yeast 3.1 grams 2 1/4 teaspoons instant dry yeast 7 grams 1 tablespoon instant dry yeast 9.3 grams 7 grams instant dry yeast 21 grams fresh yeast Cornstarch 1 cup 150 grams 1 teaspoon 3.3 grams Flour 1 cup all-purpose flour (USDA) 125 grams 1 cup all-purpose flour (Gold Medal) 130 grams 1 cup whole wheat flour (USDA) 120 grams 1 cup whole wheat flour (Gold Medal) 128 grams 1 cup bread flour (USDA) 127 grams 1 cup bread flour (Gold Medal) 135 grams 1 cup rye flour (USDA) 102 grams King Arthur says ALL flour types 113 grams 1 tablespoon of flour between 8 and 9 grams Cream 1 cup 240 grams 1/2 cup 120 grams 1 tablespoon 15 grams Fahrenheit Celcius Gas Mark 250 ºF 120 ºC 1/2 275 ºF 135 ºC 1 300 ºF 150 ºC 2 325 ºF 165 ºC 3 350 ºF 175 ºC 4 375 ºF 190 ºC 5 400 ºF 205 ºC 6 425 ºF 220 ºC 7 450 ºF 235 ºC 8 475 ºF 245 ºC 9 500 ºF 260 ºC 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 couldn’t 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
Posted on: Mon, 12 Jan 2015 22:50:43 +0000
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