The cooking and baking conversion charts on this page will help you convert measurements from cups to grams and ounces as well as convert recipes from yeast to sourdough or sourdough to yeast. You’ll also find an egg size conversion chart.
Choosing the Right Kitchen Scale
Precision is paramount in baking, and measuring ingredients by weight (grams) will make you a better baker. If you enjoy baking, investing in a digital scale is a game-changer. You’ll reap the benefits of consistent results, easier cleanup, and a more streamlined process. Look for a model that easily toggles between ounces and grams, preferably offering decimals or both decimals and fractions, in increments as small as 1 gram.
Make sure the scale includes a tare function, which allows you to reset the scale to zero after placing a bowl or container, making it convenient for weighing multiple ingredients in the same container. My personal recommendation is the My Weigh KD8000 Multi-Purpose Digital Kitchen & Hobby Scale, with an impressive 8000 gram capacity and 1 gram resolution. For a more budget-friendly option, consider Etekcity’s kitchen scale, currently priced at just $13.99 and ranked as the #1 best seller in kitchen scales on Amazon.
For greater precision when weighing spices, baking soda, etc., I use Weigh Grams’s Pocket Scale, which allows you to weigh a maximum capacity of 100 grams with 0.01 gram resolution (in order to keep it calibrated and accurate, I also recommend buying this calibration weight). For other baking equipment that I’ve tested over the years and recommend, take a look at my Essential Baking Tools & Equipment page.
If you still like to proceed with using measuring cups and spoons or if you are cooking or baking from a cookbook that doesn’t include weights of ingredients, feel free to use the baking conversion charts below, but be aware of the fact that I’ve measured every ingredient below myself.
Measuring Methods for Different Ingredients
Weights can vary considerably depending on the method used to measure them. For flour, I provided weight equivalents using the scoop-and-sweep method (use a spoon to fluff up the flour in the bin, dip the measuring cup into the flour and scoop it up, then sweep across the top of the cup with the back of a knife to level it), but the author of the book you are baking from may have used the spoon-and-sweep method, which will give you a different amount. Always check the book to see if this has been clearly mentioned.
For other ingredients where the measuring method affects the weight—such as cocoa powder, confectioners’ sugar, cornstarch, nut flours, matcha, baking powder, and spices—I have provided weight equivalents using the spoon-and-sweep method, where the ingredient is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it.
Where a volume measurement isn’t useful (e.g., for chocolate or some of the fresh produce), weight measurements are provided in both ounces and grams. In converting Imperial to metric weights, I have rounded to the nearest 5 grams above 1 ounce and to the nearest 50 grams above 1 kilogram.
When converting butter volume to weight, ounces are rounded to the nearest 0.1 ounce and grams to the nearest 5 grams.
CONVERSION CHARTS
Cup to Mililiter (ml) conversion
Cup to Fluid Ounces (fl. oz) conversion
Ounces to Grams conversion
Pounds to Grams conversion
Oven Temperature (°F to °C to Gas Mark) conversion
INGREDIENTS – Volume (cup, tablespoon, teaspoon) to Weight (gram, ounce)
Baking Staples
Flour // Granulated Sugar & Packed Light Brown Sugar // Brown Sugar // Cocoa Powder // Cornstarch
Confectioners’ (Powdered) Sugar // Baking Powder // Baking Soda // Fine Sea Salt // Instant Yeast
Dairy, Oil & Liquid Sweeteners
Butter (Cup – Sticks – Ounces – Grams) // Olive Oil
Milk // Heavy Cream // Strained (Greek-style) Yogurt // Honey & Maple Syrup & Molasses
Nuts, Seeds & Grains
Almond & Hazelnut Flour // Pistachio Flour // Almond/Hazelnut/Pistachio – Sliced // Walnut Halves
Hazelnut (whole blanched) // Pistachio (whole blanched) // Unsweetened Shredded Dried Coconut
Sesame Seeds & Flax Seeds & Poppy Seeds // Pine Nuts & Sunflower Seeds // Rolled Oats
Fruit
Blackberry (fresh) // Blueberry (fresh) // Raspberry & Strawberry (fresh)
Sour Cherry (fresh pitted) & Pomegranate Arils // Red Currants (stemmed fresh)
Spices & Gelatin
Cinnamon/Ginger/Allspice (ground) // Matcha // Gelatin (powder)
Egg Size & Yeast Conversion
Egg (large) // Egg Size Conversion // Yeast Conversion
Sourdough to Yeast Conversion // Yeast to Sourdough Conversion
CUP, TABLESPOON and TEASPOON to MILILITERS (cup to ml)
1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
CUP to FLUID OUNCES (cup to fl. oz)
1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons
OUNCES to GRAMS*
1 ounce = 28 grams
2 ounces = 55 grams
3 ounces = 85 grams
3.5 ounces = 100 grams
4 ounces = 115 grams
5 ounces = 140 grams
6 ounces = 170 grams
8 ounces = 225 grams
10 ounces = 285 grams
12 ounces = 340 grams
16 ounces = 1 pound = 455 grams
* Grams are rounded to the nearest 5 grams.
POUNDS to GRAMS & KILOGRAMS*
1/4 pound = 115 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 455 grams
1.25 pounds = 567 grams
1.5 pounds = 680 grams
2 pounds = 908 grams
2.5 pounds = 1.15 kilograms
3 pounds = 1.35 kilograms
* Kilograms are rounded to the nearest 50 grams and grams to the nearest 5 grams.
FAHRENHEIT (°F) to CELCIUS (°C) to GAS MARK
250°F = 120°C = gas mark 1/2
275°F = 135°C = gas mark 1
300°F = 150°C = gas mark 2
325°F = 160°C = gas mark 3
350°F = 175°C = gas mark 4
375°F = 190°C = gas mark 5
400°F = 200°C = gas mark 6
425°F = 220°C = gas mark 7
450°F = 230°C = gas mark 8
475°F = 245°C = gas mark 9
500°F = 260°C = gas mark 10
FLOUR*
Recommended all-purpose flour = King Arthur, Bob’s Red Mill & Gold Medal
1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 93 grams
1/2 cup flour = 70 grams
1/3 cup flour = 47 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 9 grams
* Weights can vary considerably depending on the method used to measure flour. The values above are calculated according to the scoop-and-sweep method to measure flour by volume: use a spoon to fluff up the flour in the bin, dip the measuring cup into the flour and scoop it up, then sweep across the top of the cup with the back of a knife to level it.
GRANULATED SUGAR & PACKED LIGHT BROWN SUGAR
1 cup granulated sugar = 200 grams
3/4 cup granulated sugar = 150 grams
2/3 cup granulated sugar = 133 grams
1/2 cup granulated sugar = 100 grams
1/3 cup granulated sugar = 67 grams
1/4 cup granulated sugar = 50 grams
1 tablespoon granulated sugar = 13 grams
BROWN SUGAR
1 cup brown sugar = 220 grams
3/4 cup brown sugar = 165 grams
2/3 cup brown sugar = 145 grams
1/2 cup brown sugar = 110 grams
1/3 cup brown sugar = 75 grams
1/4 cup brown sugar = 55 grams
1 tablespoon brown sugar = 15 grams
COCOA POWDER*
Recommended cocoa powder = Valrhona
1 cup cocoa powder = 100 grams
3/4 cup cocoa powder = 75 grams
2/3 cup cocoa powder = 67 grams
1/2 cup cocoa powder= 50 grams
1/3 cup cocoa powder = 33 grams
1/4 cup cocoa powder = 25 grams
1 tablespoon cocoa powder = 6 grams
* Weights can vary considerably depending on the method used to measure cocoa powder. The values above are calculated according to the spoon-and-level method, where the cocoa powder is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it.
CORNSTARCH*
1 cup cornstarch = 125 grams
3/4 cup cornstarch = 95 grams
2/3 cup cornstarch = 85 grams
1/2 cup cornstarch = 65 grams
1/3 cup cornstarch = 40 grams
1/4 cup cornstarch = 30 grams
1 tablespoon cornstarch = 8 grams
* Weights can vary considerably depending on the method used to measure cornstarch. The values above are calculated according to the spoon-and-level method, where the cornstarch is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it.
CONFECTIONERS’ (POWDERED) SUGAR*
1 cup confectioners’ sugar = 160 grams
3/4 cup confectioners’ sugar = 120 grams
2/3 cup confectioners’ sugar = 107 grams
1/2 cup confectioners’ sugar = 80 grams
1/3 cup confectioners’ sugar = 53 grams
1/4 cup confectioners’ sugar = 40 grams
1 tablespoon confectioners’ sugar = 10 grams
* Weights can vary considerably depending on the method used to measure confectioners’ sugar. The values above are calculated according to the spoon-and-level method, where the confectioners’ sugar is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it.
BAKING POWDER
1 tablespoon baking powder = 12 grams
2+1/2 teaspoons baking powder = 10 grams
2 teaspoons baking powder = 8 grams
1+3/4 teaspoons baking powder = 7 grams
1+1/2 teaspoons baking powder = 6 grams
1+1/4 teaspoons baking powder = 5 grams
1 teaspoon baking powder = 4 grams
3/4 teaspoon baking powder = 3 grams
1/2 teaspoon baking powder = 2 grams
1/4 teaspoon baking powder = 1 gram
BAKING SODA
1 tablespoon baking soda = 20 grams
2 teaspoons baking soda = 14 grams
1+3/4 teaspoons baking soda = 12 grams
1+1/2 teaspoons baking soda = 10 grams
1+1/4 teaspoons baking soda = 9 grams
1 teaspoon baking soda = 7 grams
3/4 teaspoon baking soda = 5 grams
1/2 teaspoon baking soda = 3 grams
1/4 teaspoon baking soda = 2 grams
FINE SEA SALT
1 tablespoon fine sea salt = 24 grams
2 teaspoons fine sea salt = 16 grams
1+3/4 teaspoons fine sea salt = 14 grams
1+1/2 teaspoons fine sea salt = 12 grams
1+1/4 teaspoons fine sea salt = 10 grams
1 teaspoon fine sea salt = 8 grams
3/4 teaspoon fine sea salt = 6 grams
1/2 teaspoon fine sea salt = 4 grams
1/4 teaspoon fine sea salt = 2 grams
INSTANT YEAST
1 tablespoon instant yeast = 12 grams
2+1/2 teaspoons instant yeast = 10 grams
2 teaspoons instant yeast = 8 grams
1+3/4 teaspoons instant yeast = 7 grams
1+1/2 teaspoons instant yeast = 6 grams
1+1/4 teaspoons instant yeast = 5 grams
1 teaspoon instant yeast = 4 grams
3/4 teaspoon instant yeast = 3 grams
1/2 teaspoon instant yeast = 2 grams
1/4 teaspoon instant yeast = 1 gram
BUTTER (cup, stick, pound, ounce, gram)*
1 pound butter = 455 grams
1 cup butter = 2 sticks = 8 ounces = 230 grams
1 stick butter = 4 ounces = 115 grams
14 tablespoons butter = 200 grams = 7 ounces
12 tablespoons butter = 170 grams = 6 ounces
10 tablespoons butter = 140 grams = 5 ounces
9 tablespoons butter = 125 grams = 4.5 ounces
7 tablespoons butter = 100 grams = 3.5 ounces
6 tablespoons butter = 85 grams = 3 ounces
5 tablespoons butter = 70 grams = 2.5 ounces
3 tablespoons butter = 40 grams = 1.5 ounces
1 tablespoon butter = 15 grams = 0.5 ounces
* Ounces are rounded to the nearest 0.1 ounce and grams to the nearest 5 grams.
OLIVE OIL
1 cup olive oil = 216 grams
3/4 cup olive oil = 162 grams
2/3 cup olive oil = 144 grams
1/2 cup olive oil = 108 grams
1/3 cup olive oil = 72 grams
1/4 cup olive oil = 54 grams
1 tablespoon olive oil = 14 grams
1 teaspoon olive oil = 5 grams
STRAINED (GREEK-STYLE) YOGURT
1 cup yogurt = 230 grams
3/4 cup yogurt = 173 grams
2/3 cup yogurt = 153 grams
1/2 cup yogurt = 115 grams
1/3 cup yogurt = 77 grams
1/4 cup yogurt = 58 grams
1 tablespoon yogurt = 14 grams
MILK
1 cup milk = 240 grams
3/4 cup milk = 180 grams
2/3 cup milk = 160 grams
1/2 cup milk = 120 grams
1/3 cup milk = 80 grams
1/4 cup milk = 60 grams
1 tablespoon milk = 15 grams
HEAVY CREAM
1 cup heavy cream = 240 grams
3/4 cup heavy cream = 180 grams
2/3 cup heavy cream = 160 grams
1/2 cup heavy cream = 120 grams
1/3 cup heavy cream = 80 grams
1/4 cup heavy cream = 60 grams
1 tablespoon heavy cream = 15 grams
HONEY & MAPLE SYRUP & MOLASSES
1 cup honey (or maple syrup or molasses) = 320 grams
3/4 cup honey = 240 grams
2/3 cup honey = 213 grams
1/2 cup honey = 160 grams
1/3 cup honey = 107 grams
1/4 cup honey = 80 grams
1 tablespoon honey = 20 grams
ALMOND FLOUR & HAZELNUT FLOUR (BLANCHED)
1 cup almond (or hazelnut) flour = 100 grams
3/4 cup almond flour = 75 grams
2/3 cup almond flour = 67 grams
1/2 cup almond flour = 50 grams
1/3 cup almond flour = 33 grams
1/4 cup almond flour = 25 grams
1 tablespoon almond flour = 6 grams
PISTACHIO FLOUR (BLANCHED)
1 cup pistachio flour = 90 grams
3/4 cup pistachio flour = 68 grams
2/3 cup pistachio flour = 60 grams
1/2 cup pistachio flour = 45 grams
1/3 cup pistachio flour = 30 grams
1/4 cup pistachio flour = 23 grams
1 tablespoon pistachio flour = 6 grams
ALMOND/HAZELNUT/PISTACHIO – SLICED
1 cup sliced almonds (or hazelnuts or pistachios) = 100 grams
3/4 cup sliced almonds = 75 grams
2/3 cup sliced almonds = 67 grams
1/2 cup sliced almonds = 50 grams
1/3 cup sliced almonds = 33 grams
1/4 cup sliced almonds = 25 grams
1 tablespoon sliced almonds = 6 grams
WALNUT HALVES
1 cup walnut halves = 90 grams
3/4 cup walnut halves = 68 grams
2/3 cup walnut halves = 60 grams
1/2 cup walnut halves = 45 grams
1/3 cup walnut halves = 30 grams
1/4 cup walnut halves = 23 grams
HAZELNUT (WHOLE BLANCHED)
1 cup whole blanched hazelnuts = 130 grams
3/4 cup whole blanched hazelnuts = 98 grams
2/3 cup whole blanched hazelnuts = 87 grams
1/2 cup whole blanched hazelnuts = 65 grams
1/3 cup whole blanched hazelnuts = 43 grams
1/4 cup whole blanched hazelnuts = 33 grams
PISTACHIO (WHOLE BLANCHED)
1 cup whole blanched pistachios = 135 grams
3/4 cup whole blanched pistachios = 101 grams
2/3 cup whole blanched pistachios = 90 grams
1/2 cup whole blanched pistachios = 68 grams
1/3 cup whole blanched pistachios = 45 grams
1/4 cup whole blanched pistachios = 34 grams
UNSWEETENED SHREDDED DRIED COCONUT
1 cup unsweetened shredded dried coconut = 80 grams
3/4 cup unsweetened shredded dried coconut = 60 grams
2/3 cup unsweetened shredded dried coconut = 53 grams
1/2 cup unsweetened shredded dried coconut = 40 grams
1/3 cup unsweetened shredded dried coconut = 27 grams
1/4 cup unsweetened shredded dried coconut = 20 grams
1 tablespoon unsweetened shredded dried coconut = 5 grams
SESAME SEEDS & FLAX SEEDS & POPPY SEEDS
1 cup sesame seeds (or flax seeds or poppy seeds) = 160 grams
3/4 cup sesame seeds = 120 grams
2/3 cup sesame seeds = 107 grams
1/2 cup sesame seeds = 80 grams
1/3 cup sesame seeds = 53 grams
1/4 cup sesame seeds = 40 grams
1 tablespoon sesame seeds = 10 grams
PINE NUTS & SUNFLOWER SEEDS
1 cup pine nuts (or sunflower seeds) = 140 grams
3/4 cup pine nuts = 105 grams
2/3 cup pine nuts = 93 grams
1/2 cup pine nuts = 70 grams
1/3 cup pine nuts = 47 grams
1/4 cup pine nuts = 35 grams
1 tablespoon pine nuts = 9 grams
OLD-FASHIONED ROLLED OATS
1 cup old-fashioned rolled oats = 80 grams
3/4 cup old-fashioned rolled oats = 60 grams
2/3 cup old-fashioned rolled oats = 53 grams
1/2 cup old-fashioned rolled oats = 40 grams
1/3 cup old-fashioned rolled oats = 27 grams
1/4 cup old-fashioned rolled oats = 20 grams
CINNAMON/GINGER/ALLSPICE (GROUND)
1 tablespoon ground cinnamon (or ginger or allspice) = 9 grams
1 teaspoon ground cinnamon = 3 grams
3/4 teaspoon ground cinnamon = 2 grams
1/2 teaspoon ground cinnamon = 2 grams
1/4 teaspoon ground cinnamon = 1 gram
MATCHA
1 tablespoon matcha = 6 grams
1 teaspoon matcha = 2 grams
3/4 teaspoon matcha = 2 grams
1/2 teaspoon matcha = 1 gram
1/4 teaspoon matcha = 1 gram
GELATIN (POWDERED)
1 tablespoon powdered gelatin = 12 grams
1 teaspoon powdered gelatin = 4 grams
3/4 teaspoon powdered gelatin = 3 grams
1/2 teaspoon powdered gelatin = 2 grams
1/4 teaspoon powdered gelatin = 1 gram
BLACKBERRY
1 cup fresh blackberries = 150 grams
3/4 cup fresh blackberries = 113 grams
2/3 cup fresh blackberries = 100 grams
1/2 cup fresh blackberries = 75 grams
1/3 cup fresh blackberries = 50 grams
1/4 cup fresh blackberries = 38 grams
BLUEBERRY
1 cup fresh blueberries = 135 grams
3/4 cup fresh blueberries = 101 grams
2/3 cup fresh blueberries = 90 grams
1/2 cup fresh blueberries = 68 grams
1/3 cup fresh blueberries = 45 grams
1/4 cup fresh blueberries = 34 grams
RASPBERRY & STRAWBERRY
1 cup fresh raspberries (or strawberries) = 120 grams
3/4 cup fresh raspberries = 90 grams
2/3 cup fresh raspberries = 80 grams
1/2 cup fresh raspberries = 60 grams
1/3 cup fresh raspberries = 40 grams
1/4 cup fresh raspberries = 30 grams
SOUR CHERRY & POMEGRANATE ARILS
1 cup fresh pitted sour cherries (or pomegranate arils) = 140 grams
3/4 cup fresh pitted sour cherries = 105 grams
2/3 cup fresh pitted sour cherries = 93 grams
1/2 cup fresh pitted sour cherries = 70 grams
1/3 cup fresh pitted sour cherries = 47 grams
1/4 cup fresh pitted sour cherries = 35 grams
RED CURRANTS
1 cup stemmed fresh red currants = 160 grams
3/4 cup stemmed fresh red currants = 120 grams
2/3 cup stemmed fresh red currants = 107 grams
1/2 cup stemmed fresh red currants = 80 grams
1/3 cup stemmed fresh red currants = 53 grams
1/4 cup stemmed fresh red currants = 40 grams
EGG (LARGE)
1 large egg (in the shell) = 60 grams = 2.12 ounces
1 large egg (without shell) = 55 grams = 1.94 ounce
1 large egg yolk = 1 tablespoon = 20 grams = 0.7 ounce
1 large egg white = 2 tablespoons = 35 grams = 1.23 ounce
EGG SIZE CONVERSION
1 medium egg (in the shell) = 1.70 ounce = 48 grams
1 large egg (in the shell) = 2.12 ounces = 60 grams
1 extra-large egg (in the shell) = 2.3 ounces = 65 grams
1 jumbo egg (in the shell) = 2.5 ounces = 71 grams
Large egg to Medium egg to Extra Large Egg to Jumbo Egg Conversion
1 large egg = 1 medium egg = 1 extra-large egg = 1 jumbo egg
2 large eggs = 2 medium eggs = 2 extra-large eggs = 2 jumbo eggs
3 large eggs = 3 medium eggs = 3 extra-large eggs = 2 jumbo eggs
4 large eggs = 5 medium eggs = 4 extra-large eggs = 3 jumbo eggs
5 large eggs = 6 medium eggs = 4 extra-large eggs = 4 jumbo eggs
6 large eggs = 7 medium eggs = 5 extra-large eggs = 5 jumbo eggs
Cup to Egg Conversion
1 cup whole egg = 5 medium/large whole eggs = 4 extra-large/jumbo whole eggs
1 cup egg yolks = 16 medium yolks = 14 large yolks = 12 extra-large yolks = 11 jumbo yolks
1 cup egg whites = 8 medium whites = 7 large whites = 6 extra-large whites = 5 jumbo whites
YEAST CONVERSION (FRESH to ACTIVE DRY to INSTANT)
100 grams fresh yeast = 41,25 grams active dry yeast = 33 grams instant yeast
SOURDOUGH TO YEAST CONVERSION
Assuming you are using a 100% hydration (meaning you maintain your starter with equal weights of flour and water) sourdough starter, here’s how you can convert a sourdough recipe to a recipe that uses commercial yeast.
Divide the amount of sourdough starter used in the recipe by half and add those amounts to the weight of the flour and water in the recipe. If you still prefer to have a long and slow rise, use 1/4 teaspoon of instant yeast in the recipe. If you prefer a short and fast rise, use somewhere between 1+1/2 teaspoons to 2+1/4 teaspoons of instant yeast for recipes that call for 300-500 grams of flour.
Let’s say your sourdough recipe uses 200 grams of sourdough, 300 grams of flour and 250 grams of water. You’ll now use 400 grams (300 + (200/2)) of flour, 350 grams (250 + (200/2)) of water and 2 teaspoons of instant yeast.
YEAST TO SOURDOUGH CONVERSION
Assuming you are going to use a 100% hydration (meaning you maintain your starter with equal weights of flour and water) sourdough starter, here’s how you can convert a yeasted recipe to a sourdough recipe.
First, you need to decide how much sourdough starter to use in the recipe. Typically, you’ll need 1/5th of the weight of the flour.
Let’s say the recipe uses 500 grams of flour, 400 grams of water and 2+1/4 teaspoons of yeast.
You’ll need 100 (500/5) grams of sourdough starter. Next, divide the amount of sourdough starter you are going to use in the recipe by half and subtract those amounts from the weight of the flour and water in the recipe. This means, you’ll use 450 grams (500 – (100/2)) of flour and 350 grams (400 – (100/2)) of water in addition to the sourdough starter. Also, omit the yeast called for in the recipe. Please note that using sourdough starter in place of commercial yeast will considerably lengthen the time for the dough to rise.
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I am due to move back to Turkey at some point. Even this conversion guide alone is a great service.
I’ve stumbled upon your site today, and really enjoyed it. You’ve got a new subscription 😉
Great pics too.! Very professional
Thank you Tansu!
Great blog, great recipes and beautiful pics! And with this Conversion Tables-pag you just made it to the very bootom of my hard! And let’s use the only turkish word I know: Serefe!
Saw your story in SF Chron. Taught English in junior & senior high school in Luleburgaz (Peace Corps) in mid 1960’s. I’ve been back twice and now plan to tour Turkey in 2009 with husband & son. Fond memories & friends. Enjoy cooking Turkish food like tas kebab, prasa & carrots, etc. with olive oil, asure, cacik, tabuli. Enjoy eating doner kebeb & miss simits! Thanks, Kathy
Thank you for these great table’s. You have a very jammy site. I’m glad I’ve found it !
I’ve just discovered Dorie’s book ‘Baking: from my hoe to yours…im seriously considering saving up to buy the book. one problem though….the way the ingrediats are measured….it’s all in cups, spoons or stick in case of butter. Do you know if I can still follow a recipe to the dot if I use the conversions above for the ingrediants in Dorie’s recipes?…..
Ayesha – I’m sure you’ll have no problems. Every conversion unit you need is above.
Hi
I am a long time reader of your site. I have a small question, in bread baking is it possible to use active dry yeast instead of instant yeast?
If yes, then what are the propotional changes? I want to try your focaccia recipe!
Thanks
nidhi – Here’s a useful chart to answer your question.
Greetings,
I am a New Yorker living in Istanbul. I have been here for a year now and I’m still trying to find certain ingredients that Migros doesn’t have. I love the piece about the tomatoes, I think I might order some. Can you please tell me a great place to shop for special ingredients, (not always so special, but hard to find like fast-cooking oatmeal and celery.) I’m going to visit some Macrocenters because I hear it’s like Whole Foods. I’m glad to have found your page! I go to PAWI events as well, maybe they’ll be a cooking event soon.
Cheers,
Heidi
Heidi – Nothing compares to Whole Foods in Istanbul. Don’t expect too much from Makrocenter, but there are lots of things there that Migros doesn’t carry. I strongly recommend the one in Kanyon. You can find Quaker quick-cooking oatmeal there as well as celery.
This is chart wonderful. I am always scrambling to figure these things out! Your blog is very funny…golden girls really:)? Have been living in Turkey for 3 yrs but looking forward to moving to Istanbul soon for a few more food options, like granola. Having less options though has really made me get back to the basics in food.Look forward to trying more of your recipes:)
Thank you for this beautiful conversion chart,
thank you for this helpful chart
I love this conversion chart! I’ve been a long time follower of your blog and I recently moved to Cairo. I have been having lots of issues converting my recipes and finding ingredients. I was overjoyed to see your explanation of how to strain labneh and get cream cheese. There are many “hard to find” items here that I’m having difficulty substituting. Keep posting more tips about that! So many of the items I relied upon in the US are hard to find. So keep up the good work!!!
Your chart is helpful. I use it at work & at home. I thought of you & the earthquake. I’m from Israel, originally from Chicago & my son is in San Francisco now. We’re a small country & many things affect everyone in some way. It’s probably the same for you. My husband was born in Istanbul, but his family left when he was a year old. You’re invited to stay at my house should you come to Israel!
Lynn – Thanks a lot for the generous offer and your concern.
Merhaba Cenk,
San Franciscoda yasayip ve bu kadar yemek olayina merakli olupta tanismamiz inanilmaz.Ben 25 senedir Ellis ve Marketin kosesinde yani Macy’s in 1 block asagisinda Jazz Club ve restaurant calistiriyorum.
Esim Alman ve seni interneten bir sekilde bulmus ve
devamli takipcin.Senin buralari nasil ozledigini yazan articlini bana biraz once gosterince benim aklima soyle bir fikir geldi: Eger istersen bir kac haftaligina buraya gel,kalicak yeri ben sana ayrlarim ve bizim restauranta yemeklerini hazirliyip seni takip edenlerle bulus.Eger aklina yatarsa bana yaz .
Seni calismalarin icin tebrik ederim.
Sevgiler.
Osman Uner
Osman Uner – Merhaba! Jazz Club’a bir kez uğradığımı hatırlıyorum. Önünden de yüzlerce kez geçmişimdir herhalde. Nazik teklifiniz için çok teşekkürler. Şu sıralar kitabım üzerinde çalıştığım için seyahat etmem zor ama bir daha San Francisco’ya uğradığımda haber vereceğim. Sevgiler.
Thank u for this chart.
OF ALL THE CONVERSION PLACES I VISIT THIS IS THE BESSSSSSSTTTTTTTTTTTTTTTTTTTT
Thank YOU !!! Excellent website.
Thank you soo much! The best conversation website so far!
What can I say?
THANK YOU! 🙂
OMG! I love you! Thanks so much, this is the best conversion guide ever!
Thank you, your chart is helpful but why liquid ingredients are in Gr?
Betul – I weigh everything.
Thank you Tansu,This is so great for me.
I’ve just discovered your site, and straight away subscribed. Thank you! And thank goodness for this conversion page. If there’s one thing calculated to dissuade me from starting, it’s a recipe that begins ‘1 stick of butter’. American measurements alays seem really hard to me!
Thank a lot for the conversion table. I was always confused with my cup and the recipe’s cup.
I just seen this website…..thank u very much……american measurements always seems really very hard to me…..but thank u for your above table….through this all my reciepes are perfect…
Again thanks…
Thanks, this is really great and very helpful.
Thank you so much, this is really great and very helpful.
I hate having to try a recipe and then have to go to my computer to convert. Looked at many incomprehensive conversion websites. I stumble upon yours which finally makes sense. Thanks for the very useful Chart.
This table has been a great help. There are so many recipes that make use of the gram/litre format
Everything looks great here, EXCEPT the Powdered sugar conversion to grams. Everywhere else I have looked online, it should be 1 cup = 125 grams or so. Yours says 160 grams. Why such a huge difference? Thanks.
Amy – I weigh every ingredient in this list myself. The powdered sugar in Turkey is not as fine as the ones in the US. That might be the reason.
Thank your for this conversion table!
Hi dear, thank you so much! You help me alot in my homework ^^
Thank you very much for your conversion table.
It’s very well done and very useful.
Just found your site and delighted with the results. I managed to stuff up several American recipes so thought I’d seek out Google type help. Thank you so much for your conversions tables. Means we can eat again!
Cheers
Karen
What a thorough conversion table! I’ll be using yours from now on — no more searches for how many grams are in a teaspoon, etc. Turns out my “tea spoon” holds more than a tablespoon of honey!
thanks so much,makes baking much fun!
Thank you for your tables
However ,there is an American Cup used in the USA, an Imperial Cup used in UK and there is a Metric Cup used in Australia and Europe,all with different capcities. Which cup are you refering to in your tables?
Please note the weight of eggs depends on the grade-A,B, or C!
A.L. CHAN – If you take a look at the top, you can see that the conversions are for the US cup; 1 cup = 240 ml.
2007’den bu yana ilk kez karsima cikti bu site.
Cenk, harika bir calisma, tesekkur ederim, cok ama cok faydasini goruyorum.
Esim Ken (Kenneth), GB/Iskoc usulu birseyler istediginde Avustralya/Sydney’de yasayan bir Istanbul’lu olarak, bu farkli metrik ve olcu aletleri konusunda zorlaniyordum.
Conversion Tables’in ciktisini aldim ve tarifler kitapcigimin arasina koydum.
Bundan boyle, daha keyifli ve hatasiz, olcumlerle fazla ugrasmadan yani vakit kaybetmeden tarifler yapabilecegim.
Uzerinde calistigin kitap hakkkinda bilgi verebilir misin lutfen.
Sevgiler
Cigdem Kennedy
I left/forgot my measuring spoons back in the states from here in Europe. I’m trying to make my version of pancakes/crepes and was wondering how I was going to make it all happen. I’m so glad I found your site. So now I know–a little more than 1/2 a package of Backpulver.
I am new to a professional kitchen and along with that high altitude. I have never baked using grams. Your site is very helpful to convert my old recipes from cup volume to grams. Thank you so much.
I came across your site by chance. I was looking forconversion table .your is the best i had come across. TTHANKYOU
Is generic for all countries or is this only for particular countries? Its just that I’ve seen different conversions for different countries. I’m just looking for uk conversions. If any ideas please. Thanks
Wassy – These conversions are for US cups, tablespoons and teaspoons; 240 ml, 15 ml, and 5 ml, respectively.
I have a recipie that calls for 100 grams of whipping powder. If i wanted to use whipping cream instead, how much whipping cream should i use to equal out to 100 grams? I’m making ice cream and i’m wondering if it’s ok to use whipping cream instead of whipping powder?
Anthony – Sorry, I can’t really say. I’m not familiar with whipping powder.
I LOVE this conversion table and I was wondering if you have an optional so I can print it.
Thanks
Sharon
Sharon – Sorry, I can’t make that option work for pages.
The very best conversion list I’ve seen so far. Thank you!
Am a Nigerian this is going to help my baking a lot. Thanks
Thanks so much. You don’t know I much I need this. God bless you.
THE most insanely complete conversion chart ever produced. This is Nobel Peace Prize winning material!
Thank you Andy!
I stumbled across your site because I was looking for the conversion from 3/4 cup flour to grams. Congratulations! Your site is the only one that has the correct answer and bonus points for including a note about how the flour is measured also affects results! Bravo!! It’s not because I’m such an expert but, having found five different responses to my question, I measured and checked for myself and came up with the exact same result as what you indicated. I will definitely be coming back to your site and visiting around. If you have a recipe for Turkish bread, I will be a fan for life. Thank you so much!
Thanks for the lovely words. I do have a recipe for simit–not exactly bread, but it is the closest recipe in my blog.
Thanks so much for this super helpful conversion chart. Stumbled across it today while baking and needed to convert an ingredient. It’s great! Gonna copy/paste and print it out for handy use. Thanks again!
Hallo there, can you please help me with a convertion for 200 gram milkpowder for 1 liter water. My measure cup has flower and sugar marked. I figure I must use the flower measurement? The milkpowder is for baby lambs.
Sorry, I have no idea.
Dev hizmet dedikleri bu olsa gerek.
Sevgiler yazmadan bitmiyor genelde yorumlar.
Sevgiler..
I believe there is clearly a mistake on baking soda. it’s too heavy.
Its easy when compare with Baking Powder. -almost same weight.
Baking powder and baking soda absolutely don’t weigh the same. I’m using very sensitive digital scales and these charts have been checked several times for accuracy.
Thank you for the conversion table 🙏
Wow this is the most impressive post. Thank you very much!
Hello, Fernando. I was looking at your conversion chart and I thank you so much for the help with that and publishing it for us. On the powdered sugar I’m seeing a significant difference in your grams then on pretty much any site that I follow. I find one cup ranging from 113 g to 118. Your shows 160 g. That is a lot of powdered sugar in the distance of it. Can you please verify that?
I’ve measured every single ingredient on these charts myself. There are slight differences in powdered sugars depending on how fine it is and whether or not there is a tiny amount of cornstarch added. The US powdered sugar is definitely finer than the one sold in Turkey. Just checked Rose Levy Beranbaum’s books and she measures 1 cup of powdered sugar as 115 grams. If you’re from the US, stick to that weight.