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Getting started:  

In order to use the conversion chart, you will need a kitchen scale. There are many good scales available for purchase but I personally use (and highly recommend!) the MyWeigh KD8000 Bakers Math Kitchen Scale  which is an inexpensive and user-friendly option.


What to do with the chart: 

I suggest printing out the chart and keeping it handy in your baking area. You may consider taping it to the inside of a cabinet or laminating the two pages together and keeping it on the counter for easy reference.

How to use the chart:

Once you have the chart printed, find a recipe that lists the ingredients in cups. Go through each ingredient and use the chart to find the conversion to grams. Write down the gram measurements for each ingredient and then weigh them out separately. For example, if your recipe calls for 1 cup of granulated sugar, you will look and the chart and see you need to weigh out 200 grams of sugar. If your recipe calls for 3/4 cup, you could do a quick calculation and find you need 175 grams of sugar.


I always weigh large quantities of dry ingredients such as flour and sugar. However, I often stick with measuring spoons for smaller quantities. If a recipe only calls for a teaspoon or tablespoon of something, usually I will just measure it using a measuring spoon instead of weighing it.

If you have any questions about using the conversion chart or weighing ingredients, you can comment below or email me via the contact option in the subscribe bar.

Tips for Better Baking

For more suggestions on how to improve your baking, check out my series of Tips for Better Baking.