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Using the above tables for dry measures in cooking will likely work just fine. Outside the US, dry ingredients are usually measured by weight. Use the table below to convert weights. If you're looking for a grams-to-teaspoons conversion chart, you won't find one here. Grams are a measure of mass, and teaspoons measure volume. The correct conversion depends on the density of the item you're measuring.
For other substances, the density will be different, and each teaspoon will weigh a different number of grams. Most countries use the metric system officially known as the International System of Units , where every unit is defined using a measurable phenomenon, such as the distance light travels in a second. To add to the confusion, these systems all use the same names, such as pints and quarts, to mean slightly different measurement amounts.
Always check the book to see if this has been clearly mentioned. In converting Imperial to metric weights, I have rounded to the nearest 5 grams above 1 ounce and to the nearest 50 grams above 1 kilogram. When converting butter volume to weight, ounces are rounded to the nearest 0. Cup to Mililiter ml conversion Cup to Fluid Ounces fl.
The values above are calculated according to the scoop-and-sweep method to measure flour by volume: use a spoon to fluff up the flour in the bin, dip the measuring cup into the flour and scoop it up, then sweep across the top of the cup with the back of a knife to level it. The values above are calculated according to the spoon-and-level method, where the cocoa powder is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it.
The values above are calculated according to the spoon-and-level method, where the cornstarch is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it.
Divide the amount of sourdough starter used in the recipe by half and add those amounts to the weight of the flour and water in the recipe. First, you need to decide how much sourdough starter to use in the recipe. Next, divide the amount of sourdough starter you are going to use in the recipe by half and subtract those amounts from the weight of the flour and water in the recipe.
Also, omit the yeast called for in the recipe. Please note that using sourdough starter in place of commercial yeast will considerably lengthen the time for the dough to rise. Disclaimer: All the products featured on this page are independently selected by myself. However, as an Amazon Associate, I earn from qualifying purchases. If you purchase anything through my links, I will make a commission at no cost to you.
I am due to move back to Turkey at some point. Even this conversion guide alone is a great service. Great blog, great recipes and beautiful pics! And with this Conversion Tables-pag you just made it to the very bootom of my hard! Saw your story in SF Chron. Thanks, Kathy. You have a very jammy site. Every conversion unit you need is above. Hi I am a long time reader of your site. I have a small question, in bread baking is it possible to use active dry yeast instead of instant yeast?
If yes, then what are the propotional changes? I want to try your focaccia recipe! I am a New Yorker living in Istanbul. I love the piece about the tomatoes, I think I might order some. Can you please tell me a great place to shop for special ingredients, not always so special, but hard to find like fast-cooking oatmeal and celery. Cheers, Heidi. Heidi — Nothing compares to Whole Foods in Istanbul. I strongly recommend the one in Kanyon. You can find Quaker quick-cooking oatmeal there as well as celery.
This is chart wonderful. I am always scrambling to figure these things out! Your blog is very funny…golden girls really:? Have been living in Turkey for 3 yrs but looking forward to moving to Istanbul soon for a few more food options, like granola.
Having less options though has really made me get back to the basics in food. Look forward to trying more of your recipes:. I love this conversion chart! I have been having lots of issues converting my recipes and finding ingredients. I was overjoyed to see your explanation of how to strain labneh and get cream cheese. Keep posting more tips about that!
So many of the items I relied upon in the US are hard to find. So keep up the good work!!!
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