Measurement Conversions

I prefer weights

You will find that the recipes on this blog predominantly use grams and ounces for measurements. This is because these measurements are universal and give the most accurate and consistent results when it comes to baking (especially for intricate recipes such as these French croissants, perfect pavlova, the best choux pastry, classic chocolate eclairs, brioche bread etc.)

For example, the weight of 1 US cup of granulated white sugar can vary from brand to brand, depending on the size of the granules. Even the weight of 1 US cup of flour can fluctuate depending on the protein content of the flour and how it’s actually being measured into the cup.

To avoid these inconsistencies, weighing ingredients is the best and easiest way to measure them, and these basic baking measurement conversions (and cooking measurement conversions) should prove immensely helpful.

All you need is a very basic and inexpensive kitchen scale, which is bound to be your best friend when it comes to baking and for all your baking measurement conversions.

I have however, provided baking and cooking measurement conversions (in terms of cups) below, but please note that these cup measurements are bound to be subjective, which may significantly impact the outcome of your baking.

I use predominantly grams (or ounces), but I do provide volume measurements for liquid measurements, and approximate volume measurements for some dry ingredients. 

These are all approximate values. Some may be rounded to the nearest whole number.

US Liquid

Metric Weight

Common ingredient measurement conversions

Ingredient: Select ingredient

Convert from: Select unit

Convert to: Select unit

Value:

Result:

Convert

Note: All weights are approximations with a ± 5 g difference