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# WWW.WEEKENDBAKERY.

COM

UNIT U.S. METRIC

## Capacity 1/5 teaspoon 1 ml

1 teaspoon (tsp) 5 ml

1 tablespoon (tbsp) 15 ml

1 uid oz. 30 ml

1/5 cup 50 ml

1/4 cup 60 ml

1/3 cup 80 ml

1 cup 240 ml

## 4.2 cups 1 liter

2.1 pints 1 liter

1 oz. 28 grams

## 2.205 pounds (lbs) 1 kilogram

35 oz. 1 kilogram

## 10 tablespoons + 2 teaspoons 2/3 cup

8 tablespoons 1/2 cup

## 1 tablespoon 1/16 cup

1 pint 2 cups

1 quart 2 pints

1 tablespoon 3 teaspoons

1 cup 48 teaspoons

1 cup 16 tablespoons

1 stick 4 ounces

## 1 stick 1/2 cup

1 stick 8 tablespoons

## Sugar 1 cup of caster sugar 200 grams

1 cup of raw sugar 250 grams

125 grams
sugar

## 1 teaspoon 3.3 grams

Flour 1 cup all-purpose our (USDA) 125 grams

130 grams
Medal)

128 grams
Medal)

## King Arthur says ALL our types 113 grams

between 8 and 9
1 tablespoon of our
grams

## 1/2 cup 120 grams

1 tablespoon 15 grams

275 F 135 C 1

300 F 150 C 2
325 F 165 C 3

350 F 175 C 4

375 F 190 C 5

400 F 205 C 6

425 F 220 C 7

450 F 235 C 8

475 F 245 C 9

500 F 260 C

## To convert Fahrenheit to Celsius, subtract 32 degrees and divide by 1.8

To convert Celsius to Fahrenheit, multiply by 1.8 and add 32 degrees

Converting Yeast

Converting from fresh yeast to active dry yeast you multiply the weight of the
fresh yeast by 0.4
Converting from fresh yeast to instant dry yeast you multiply the weight of the
fresh yeast by 0.33
Converting from instant dry yeast to active dry yeast multiply by 1.2

Tip: Buy a kitchen scale and your baking life will be a whole lot easier!
Especially with weighing small amounts of yeast and salt, a precision scale
that can weigh tenths of grams is something I couldnt do without. You know
exactly what you put in and will discover that there is a difference in taste
when putting e.g. 8.2 or 9 grams of salt in your bread