Baking Conversion Calculator

A cup of flour can vary by thirty grams depending on whether it was scooped or spooned and how settled the bag was. That is a quarter of the flour in a cake. Weight removes the variable entirely, which is why every bakery and every professional recipe works in grams.

Because the cup was filled by spooning flour in and leveling the top. Dipping the cup straight into the bag compacts the flour and gives closer to 145 grams, which is where most dry, heavy bakes come from. If your recipe was written by someone who scoops, their cup is heavier than this one.

No. A US cup is 240 ml and the metric cup used in the UK, Australia, and New Zealand is 250 ml. That is four percent on every wet ingredient, which compounds across a recipe. Both are available in the converter, so choose the one your recipe was written in.

One US stick is half a cup, eight tablespoons, 113 grams, or four ounces. Two sticks make a cup. British and Australian butter is sold in blocks rather than sticks, which is why the measurement stops so many recipes in their tracks.

Yes. A fan or convection oven moves hot air across the food, so it cooks faster and browns harder at the same dial setting. Drop the temperature by about 20 °C or 25 °F from what the recipe says, and start checking earlier than the stated time.

Not without adjusting. A 9 inch round holds 8 cups and an 8 inch holds 6, so the same batter sits considerably deeper. It will dome, crack, and take longer in the middle while the edges dry. Either scale the recipe down by a quarter or bake the extra as a few cupcakes.

Lower air pressure lets the leavening expand faster than the batter can set around it, so the cake rises quickly and then collapses when the structure cannot hold. Reduce the baking powder, raise the oven temperature to set the crumb sooner, and add a little liquid to replace what evaporates faster in dry mountain air.

A 100% hydration starter is about 227 grams per cup, the same as butter, because it is roughly half flour and half water by weight. A stiff starter or lievito madre at 50% hydration is denser, closer to 250 grams per cup. Discard weighs the same as active starter, since fermentation changes the flavor rather than the mass.

A 2 lb loaf tin holds about 8 cups, which makes it the British equivalent of a 9 × 5 inch American loaf pan. A 1 lb tin holds about 4 cups and matches an 8 × 4 inch pan. The names describe the weight of bread dough they were built for rather than any dimension.

Most of the populated Mountain West sits between four and seven thousand feet, which is squarely in the range where sea level recipes stop working. Cakes rise fast and collapse, cookies spread thin, and bread over-proofs before the flavor develops. The altitude tab gives the corrections for your specific elevation.

You can convert the numbers, but you cannot get the benefit without a scale. The whole point of grams is removing the variation that cups introduce. A basic digital scale costs less than a cake tin and will improve your baking more than any single ingredient upgrade.

They follow standard US baking references and match what most recipe developers use. Real densities shift with humidity, brand, and how long the bag has sat, so expect a few grams of variation either way. That range is far smaller than the thirty grams a cup of flour can swing depending on how it was filled.

Paste the whole ingredient list into the recipe tab and it will convert every line it recognizes at once. For anything unmatched, look the ingredient up individually and write the grams next to the original line rather than replacing it, so you can compare the two the first time you bake it.