Baking Conversions
Butter, flour, sugar and yeast tables
| Volume | Grams | Notes |
|---|---|---|
| 1 tbsp | 14 g | 0.5 oz |
| ¼ cup (4 tbsp) | 57 g | 2 oz |
| ⅓ cup | 76 g | 2.7 oz |
| ½ cup (1 stick) | 113 g | 4 oz |
| 1 cup (2 sticks) | 227 g | 8 oz |
| 1 lb (4 sticks) | 454 g | 16 oz |
Quick Facts
- •1 cup flour ≈ 125g (spooned & leveled)
- •1 stick butter = 113g = ½ cup
- •1 packet dry yeast = 7g = 2¼ tsp
Why Weight Matters in Baking
Professional bakers measure by weight (grams) rather than volume (cups) because it's more accurate. A cup of flour can weigh anywhere from 120g to 150g depending on how it's scooped. Using a kitchen scale eliminates this variability and produces more consistent results.
Understanding the baking conversions
Baking punishes measurement error more than any other kind of cooking, because the ratio of flour to liquid to fat is what makes a crumb tender or tough. Volume measures like cups vary with how you scoop, while a scale gives the same result every time. These tables cover the conversions that matter most: butter sticks to grams, flour and sugar by cup, and yeast between its three forms.
Worked examples
Converting a stick and a half of butter
- 1One US stick of butter is 113 g, which is 8 tablespoons or half a cup.
- 21.5 sticks = 113 × 1.5 = 169.5 g.
- 3In tablespoons: 8 × 1.5 = 12 tbsp, or 3/4 cup.
1.5 sticks of butter is about 170 g, 12 tablespoons or 3/4 cup.
Swapping active dry yeast for instant yeast
- 1The recipe calls for 7 g of active dry yeast.
- 2Instant yeast is used at about 75 percent of active dry: 7 × 0.75 = 5.25 g.
- 3Instant yeast does not need proofing, so add it straight to the dry ingredients.
- 4Expect the rise to finish 10 to 15 minutes sooner.
Use about 5 g of instant yeast in place of 7 g of active dry.
Weight of one US cup by ingredient
| Ingredient | Grams per cup | Ounces |
|---|---|---|
| All-purpose flour, spooned | 125 | 4.4 |
| Bread flour | 127 | 4.5 |
| Cake flour | 114 | 4.0 |
| Whole wheat flour | 120 | 4.2 |
| Granulated sugar | 200 | 7.1 |
| Brown sugar, packed | 213 | 7.5 |
| Icing sugar, sifted | 120 | 4.2 |
| Butter | 227 | 8.0 |
| Cocoa powder | 85 | 3.0 |
| Rolled oats | 90 | 3.2 |
| Honey | 340 | 12.0 |
| Milk | 240 | 8.5 |
Butter measures
| Amount | Grams | Tablespoons | Cups |
|---|---|---|---|
| 1 stick | 113 | 8 | 1/2 |
| 1/2 stick | 57 | 4 | 1/4 |
| 2 sticks | 227 | 16 | 1 |
| 1 UK block | 250 | 17.6 | 1.1 |
Yeast equivalents
| Type | Ratio to active dry | 7 g active dry equals |
|---|---|---|
| Active dry | 1.00 | 7 g |
| Instant / rapid rise | 0.75 | 5.25 g |
| Fresh / cake yeast | 2.50 | 17.5 g |
Practical tips
- •Spoon flour into the cup and level with a knife. Scooping straight from the bag can add 20 percent more flour.
- •A dollar bill sized digital scale that reads to 1 g costs less than one failed batch of bread.
- •Butter weight is the same whether salted or unsalted, but salted butter adds about 1.6 g of salt per stick.
Frequently asked questions
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This calculator is for educational and reference purposes only. Always verify critical calculations independently.