Conversion Tables

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.

Measuring your ingredients by weight (grams) will certainly make you a better baker as accuracy is paramount in baking. If you like to bake, do yourself a favor and get a digital scale. You’ll be rewarded with more consistent results, less cleanup, and a streamlined process. Look for a model that easily toggles between ounces and grams, preferably in decimals or both decimals and fractions, in 1-gram or smaller increments. Make sure the scale includes a tare function, a button that resets the scale to zero so that you may weigh additional ingredients sequentially in the same bowl, or can zero out the bowl or pan weight to determine the weight of its contents. My choice is My Weigh KD8000 Multi-Purpose Digital Kitchen & Hobby Scale. It has an 8000 gram capacity with 1 gram resolution. A budget-friendly version is Etekcity’s kitchen scale that costs only $13.99 and is the #1 best seller kitchen scale on Amazon right now.

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. 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 TABLES

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 (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

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