Baking Conversion Helper
Convert baking measurements accurately for consistent results.
Usage
- Specify the ingredient and measurement to convert (e.g., "2 cups flour to grams")
- Get precise conversions — different ingredients have different cup-to-gram ratios
- Convert temperatures between Fahrenheit, Celsius, and Gas Mark
- Find equivalent pan sizes when you don't have the one specified
- Get altitude adjustments for high-elevation baking
Examples
- Common flour conversions: 1 cup all-purpose flour = 125g (NOT 240g — that's water). 1 cup bread flour = 130g. 1 cup cake flour = 115g. 1 cup whole wheat flour = 130g. Always spoon flour into the measuring cup and level — scooping packs flour and adds 20%+ extra
- Sugar conversions: 1 cup granulated sugar = 200g. 1 cup brown sugar (packed) = 220g. 1 cup powdered sugar = 120g. Brown sugar must be firmly packed into the measuring cup for accuracy
- Temperature conversions: 350°F = 175°C = Gas Mark 4. 375°F = 190°C = Gas Mark 5. 400°F = 200°C = Gas Mark 6. Quick formula: °C = (°F - 32) × 5/9. For fan/convection ovens, reduce temperature by 25°F / 15°C
- Pan equivalents: 9" round = 8" square (same volume). Two 9" rounds = one 9×13" rectangle. 12-cup muffin tin = one 9" round layer. Bundt pan (10-cup) ≈ two 8" rounds
Guidelines
- Weight (grams) is always more accurate than volume (cups) for baking — invest in a $15 kitchen scale
- Liquid and dry measuring cups are NOT interchangeable — liquid cups are for pourable ingredients, dry cups for scoopable
- Butter: 1 stick = ½ cup = 113g = 8 tablespoons. Butter wrappers have tablespoon markings — use them
- High altitude (5,000+ feet): reduce sugar by 2 tbsp/cup, increase liquid by 2-4 tbsp, increase oven temp by 15-25°F, reduce baking powder by ⅛ tsp per tsp
- Yeast conversions: 1 packet active dry = 2¼ tsp = 7g. Instant yeast uses 25% less and skips the blooming step
- When converting recipes between US and metric, ALWAYS convert by weight — volume conversions compound errors