This post contains one of the most basic requirements for a baker, the Weight Conversion Chart for baking ingredients.
As I took my first steps into becoming a baker I embarked on a world tour through the internet for ideas, recipes and an education into flavours, this is where I encountered a very underrated complication called the American system of cups and British system of ounces. This complication became a monstrous calamity as I began creating my own recipes. To ensure you don’t suffer my fate, I have uploaded a conversion chart for easy reference.
As different parts of the world don’t all use the same weight conversion and I am sure several of you struggle to make a recipe if it explained in cups (or grams or millilitres as the case may be) as the unit of measurement. It is vital to me that no matter where you live or what metric you use, you aren’t denied the taste of heaven which I try to bring to you through my recipes.
The oddity of different ingredients is that they have different weight to volume ratios. Now, take for instance flour, 1 cup is equal to 125g. However 1 cup of sugar is equal to 200g. You will see that the same 1 cup measurement doesn’t always equal the same in grams or ounces. The reason is that 1 cup of sugar isn’t the same weight as flour because sugar is heavier than flour.
You will see that all ingredients are different weights but if you use my chart you can easily see how to convert weights including liquids in any recipe. Liquid is measured in millilitres.
IMPORTANT NOTE: These measurements are based on experience mostly out of trial and error. You might notice other charts vary and that may be for multiple reasons. Different flours weigh differently or the cup may be scooped rather than filled level. While the other measuring charts are not incorrect, as long as you consistently use my chart for all of the ingredients your recipes will work out great.
If you know anyone who would like this chart then share this weight conversion table with them. It will come in really handy when you come across an amazing recipe but it’s in an incompatible measuring unit. Here is a downloadable version.
Equipment to measure correctly –
Some more useful Baking Basics –
- INGREDIENT BREAKDOWN | WHAT EVERY BAKER NEEDS TO KNOW!
- Baker’s Techniques #1 : What Is Gluten And Window Pane Test?