Cooking and baking require precise measurements of ingredients. One of the most common measurements used is the tablespoon. However, recipes often call for measurements in cups, leaving you to wonder how many tablespoons are in a cup. In this guide, we will explore the conversion factor for tablespoons to cups and provide examples of common measurements.
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To convert tablespoons to cups, we need to know the conversion factor. One cup is equal to 16 tablespoons. Therefore, we can use the following formula to convert tablespoons to cups:
Number of Cups = Number of Tablespoons ÷ 16
One tablespoon is equal to 1/16 of a cup. Therefore, 10 tablespoons are equal to 10/16, which simplifies to 5/8 of a cup.
Two tablespoons are equal to 1/8 of a cup.
Three tablespoons are equal to 3/16 of a cup.
Four tablespoons are equal to 1/4 of a cup. Check out this site for more information.
Five tablespoons are equal to 5/16 of a cup.
Six tablespoons are equal to 3/8 of a cup.
Seven tablespoons are equal to 7/16 of a cup.
Eight tablespoons are equal to 1/2 of a cup.
Nine tablespoons are equal to 9/16 of a cup.
Ten tablespoons are equal to 5/8 of a cup.
In conclusion, measuring ingredients accurately is essential in cooking and baking. Understanding the conversion factor for tablespoons to cups can help you achieve the desired results in your recipes.
Measuring ingredients accurately is one of the most important aspects of cooking and baking. Precision is key to creating delicious and successful dishes, and accurate measurements can make all the difference. Although it may seem like a simple task, measuring ingredients can be more complicated than it seems. This is particularly true when it comes to converting between different units of measurement, like tablespoons and cups.
In this guide, we provided a simple formula for converting tablespoons to cups. One cup is equal to 16 tablespoons, so dividing the number of tablespoons by 16 will give you the equivalent number of cups. For example, 10 tablespoons are equal to 5/8 of a cup.
Accurate measurements are crucial in cooking and baking. Using too much or too little of an ingredient can significantly affect the outcome of a recipe. For example, using too much flour in a cake recipe can result in a dry and dense cake, while using too little flour can result in a cake that is crumbly and falls apart.
Inaccurate measurements can also affect the taste of a dish. Using too much salt can make a dish overly salty, while using too little can make it bland. Therefore, it is essential to follow recipes and measure ingredients accurately to ensure the desired results.
To ensure accurate measurements, it is important to use the correct measuring tools. Measuring cups and spoons that are designed for dry or liquid ingredients should be used. Using the wrong measuring tools can lead to inaccurate measurements.
When measuring dry ingredients such as flour or sugar, it is important to level them off. To do this, use a straight edge to level off the top of the measuring cup or spoon. This will ensure that you are using the correct amount of ingredients.
A kitchen scale can be a useful tool for measuring ingredients accurately, especially when baking. Weighing ingredients such as flour or sugar can give you more precise measurements and ensure consistent results.
It is also important to read the recipe carefully and understand the instructions before you start measuring your ingredients. Follow the recipe closely to ensure that you are using the correct measurements. Avoid eyeballing measurements, as this can lead to inaccurate measurements and affect the outcome of your dish. Always use measuring tools to ensure accurate measurements.
Understanding common conversions for cooking and baking can be helpful when following recipes. Here are some common conversions:
By understanding these common conversions, you can easily convert measurements when needed and ensure accurate results in your recipes.
The cooking and baking conversion charts on this page will help you convert measurements from cups to grams and ounces as well as convert recipes from yeast to sourdough or sourdough to yeast. You’ll also find an egg size conversion chart.
Precision is paramount in baking, and measuring ingredients by weight (grams) will make you a better baker. If you enjoy baking, investing in a digital scale is a game-changer. You’ll reap the benefits of consistent results, easier cleanup, and a more streamlined process. Look for a model that easily toggles between ounces and grams, preferably offering decimals or both decimals and fractions, in increments as small as 1 gram.
Make sure the scale includes a tare function, which allows you to reset the scale to zero after placing a bowl or container, making it convenient for weighing multiple ingredients in the same container. My personal recommendation is the My Weigh KD Multi-Purpose Digital Kitchen & Hobby Scale, with an impressive gram capacity and 1 gram resolution. For a more budget-friendly option, consider Etekcity’s kitchen scale, currently priced at just $13.99 and ranked as the #1 best seller in kitchen scales on Amazon.
For greater precision when weighing spices, baking soda, etc., I use Weigh Grams’s Pocket Scale, which allows you to weigh a maximum capacity of 100 grams with 0.01 gram resolution (in order to keep it calibrated and accurate, I also recommend buying this calibration weight). For other baking equipment that I’ve tested over the years and recommend, take a look at my Essential Baking Tools & Equipment page.
If you still like to proceed with using measuring cups and spoons or if you are cooking or baking from a cookbook that doesn’t include weights of ingredients, feel free to use the baking conversion charts below, but be aware of the fact that I’ve measured every ingredient below myself.
Weights can vary considerably depending on the method used to measure them. For flour, I provided weight equivalents using the scoop-and-sweep method (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), but the author of the book you are baking from may have used the spoon-and-sweep method, which will give you a different amount. Always check the book to see if this has been clearly mentioned.
For other ingredients where the measuring method affects the weight—such as cocoa powder, confectioners’ sugar, cornstarch, nut flours, matcha, baking powder, and spices—I have provided weight equivalents using the spoon-and-sweep method, where the ingredient is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it.
Where a volume measurement isn’t useful (e.g., for chocolate or some of the fresh produce), weight measurements are provided in both ounces and grams. 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 0.1 ounce and grams to the nearest 5 grams.
Cup to Mililiter (ml) conversion
Cup to Fluid Ounces (fl. oz) conversion
Ounces to Grams conversion
Pounds to Grams conversion
Oven Temperature (°F to °C to Gas Mark) conversion
Flour // Granulated Sugar & Packed Light Brown Sugar // Brown Sugar // Cocoa Powder // Cornstarch
Confectioners’ (Powdered) Sugar // Baking Powder // Baking Soda // Fine Sea Salt // Instant Yeast
Butter (Cup – Sticks – Ounces – Grams) // Olive Oil
Milk // Heavy Cream // Strained (Greek-style) Yogurt // Honey & Maple Syrup & Molasses
Almond & Hazelnut Flour // Pistachio Flour // Almond/Hazelnut/Pistachio – Sliced // Walnut Halves
Hazelnut (whole blanched) // Pistachio (whole blanched) // Unsweetened Shredded Dried Coconut
Sesame Seeds & Flax Seeds & Poppy Seeds // Pine Nuts & Sunflower Seeds // Rolled Oats
Blackberry (fresh) // Blueberry (fresh) // Raspberry & Strawberry (fresh)
Sour Cherry (fresh pitted) & Pomegranate Arils // Red Currants (stemmed fresh)
Cinnamon/Ginger/Allspice (ground) // Matcha // Gelatin (powder)
Egg (large) // Egg Size Conversion // Yeast Conversion
Sourdough to Yeast Conversion // Yeast to Sourdough Conversion
Let’s start with the most frequently asked questions:
There are 3 teaspoons in a tablespoon.
There are 16 tablespoons in a cup.
There are 48 tablespoons in a cup.
For more conversions, check out the table below.
1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
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1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons
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1 ounce = 28 grams
2 ounces = 55 grams
3 ounces = 85 grams
3.5 ounces = 100 grams
4 ounces = 115 grams
5 ounces = 140 grams
6 ounces = 170 grams
8 ounces = 225 grams
10 ounces = 285 grams
12 ounces = 340 grams
16 ounces = 1 pound = 455 grams
* Grams are rounded to the nearest 5 grams.
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1/4 pound = 115 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 455 grams
1.25 pounds = 567 grams
1.5 pounds = 680 grams
2 pounds = 908 grams
2.5 pounds = 1.15 kilograms
3 pounds = 1.35 kilograms
* Kilograms are rounded to the nearest 50 grams and grams to the nearest 5 grams.
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250°F = 120°C = gas mark 1/2
275°F = 135°C = gas mark 1
300°F = 150°C = gas mark 2
325°F = 160°C = gas mark 3
350°F = 175°C = gas mark 4
375°F = 190°C = gas mark 5
400°F = 200°C = gas mark 6
425°F = 220°C = gas mark 7
450°F = 230°C = gas mark 8
475°F = 245°C = gas mark 9
500°F = 260°C = gas mark 10
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Recommended all-purpose flour = King Arthur, Bob’s Red Mill & Gold Medal
1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 93 grams
1/2 cup flour = 70 grams
1/3 cup flour = 47 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 9 grams
* Weights can vary considerably depending on the method used to measure flour. 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.
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1 cup granulated sugar = 200 grams
3/4 cup granulated sugar = 150 grams
2/3 cup granulated sugar = 133 grams
1/2 cup granulated sugar = 100 grams
1/3 cup granulated sugar = 67 grams
1/4 cup granulated sugar = 50 grams
1 tablespoon granulated sugar = 13 grams
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1 cup brown sugar = 220 grams
3/4 cup brown sugar = 165 grams
2/3 cup brown sugar = 145 grams
1/2 cup brown sugar = 110 grams
1/3 cup brown sugar = 75 grams
1/4 cup brown sugar = 55 grams
1 tablespoon brown sugar = 15 grams
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Recommended cocoa powder = Valrhona
1 cup cocoa powder = 100 grams
3/4 cup cocoa powder = 75 grams
2/3 cup cocoa powder = 67 grams
1/2 cup cocoa powder= 50 grams
1/3 cup cocoa powder = 33 grams
1/4 cup cocoa powder = 25 grams
1 tablespoon cocoa powder = 6 grams
* Weights can vary considerably depending on the method used to measure cocoa powder. 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.
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1 cup cornstarch = 125 grams
3/4 cup cornstarch = 95 grams
2/3 cup cornstarch = 85 grams
1/2 cup cornstarch = 65 grams
1/3 cup cornstarch = 40 grams
1/4 cup cornstarch = 30 grams
1 tablespoon cornstarch = 8 grams
* Weights can vary considerably depending on the method used to measure cornstarch. 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.
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1 cup confectioners’ sugar = 160 grams
3/4 cup confectioners’ sugar = 120 grams
2/3 cup confectioners’ sugar = 107 grams
1/2 cup confectioners’ sugar = 80 grams
1/3 cup confectioners’ sugar = 53 grams
1/4 cup confectioners’ sugar = 40 grams
1 tablespoon confectioners’ sugar = 10 grams
* Weights can vary considerably depending on the method used to measure confectioners’ sugar. The values above are calculated according to the spoon-and-level method, where the confectioners’ sugar is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it.
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For more information, please visit 5/16 of a Cup.
1 tablespoon baking powder = 12 grams
2+1/2 teaspoons baking powder = 10 grams
2 teaspoons baking powder = 8 grams
1+3/4 teaspoons baking powder = 7 grams
1+1/2 teaspoons baking powder = 6 grams
1+1/4 teaspoons baking powder = 5 grams
1 teaspoon baking powder = 4 grams
3/4 teaspoon baking powder = 3 grams
1/2 teaspoon baking powder = 2 grams
1/4 teaspoon baking powder = 1 gram
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1 tablespoon baking soda = 20 grams
2 teaspoons baking soda = 14 grams
1+3/4 teaspoons baking soda = 12 grams
1+1/2 teaspoons baking soda = 10 grams
1+1/4 teaspoons baking soda = 9 grams
1 teaspoon baking soda = 7 grams
3/4 teaspoon baking soda = 5 grams
1/2 teaspoon baking soda = 3 grams
1/4 teaspoon baking soda = 2 grams
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1 tablespoon fine sea salt = 24 grams
2 teaspoons fine sea salt = 16 grams
1+3/4 teaspoons fine sea salt = 14 grams
1+1/2 teaspoons fine sea salt = 12 grams
1+1/4 teaspoons fine sea salt = 10 grams
1 teaspoon fine sea salt = 8 grams
3/4 teaspoon fine sea salt = 6 grams
1/2 teaspoon fine sea salt = 4 grams
1/4 teaspoon fine sea salt = 2 grams
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1 tablespoon instant yeast = 12 grams
2+1/2 teaspoons instant yeast = 10 grams
2 teaspoons instant yeast = 8 grams
1+3/4 teaspoons instant yeast = 7 grams
1+1/2 teaspoons instant yeast = 6 grams
1+1/4 teaspoons instant yeast = 5 grams
1 teaspoon instant yeast = 4 grams
3/4 teaspoon instant yeast = 3 grams
1/2 teaspoon instant yeast = 2 grams
1/4 teaspoon instant yeast = 1 gram
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1 pound butter = 455 grams
1 cup butter = 2 sticks = 8 ounces = 230 grams
1 stick butter = 4 ounces = 115 grams
14 tablespoons butter = 200 grams = 7 ounces
12 tablespoons butter = 170 grams = 6 ounces
10 tablespoons butter = 140 grams = 5 ounces
9 tablespoons butter = 125 grams = 4.5 ounces
7 tablespoons butter = 100 grams = 3.5 ounces
6 tablespoons butter = 85 grams = 3 ounces
5 tablespoons butter = 70 grams = 2.5 ounces
3 tablespoons butter = 40 grams = 1.5 ounces
1 tablespoon butter = 15 grams = 0.5 ounces
* Ounces are rounded to the nearest 0.1 ounce and grams to the nearest 5 grams.
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1 cup olive oil = 216 grams
3/4 cup olive oil = 162 grams
2/3 cup olive oil = 144 grams
1/2 cup olive oil = 108 grams
1/3 cup olive oil = 72 grams
1/4 cup olive oil = 54 grams
1 tablespoon olive oil = 14 grams
1 teaspoon olive oil = 5 grams
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1 cup yogurt = 230 grams
3/4 cup yogurt = 173 grams
2/3 cup yogurt = 153 grams
1/2 cup yogurt = 115 grams
1/3 cup yogurt = 77 grams
1/4 cup yogurt = 58 grams
1 tablespoon yogurt = 14 grams
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1 cup milk = 240 grams
3/4 cup milk = 180 grams
2/3 cup milk = 160 grams
1/2 cup milk = 120 grams
1/3 cup milk = 80 grams
1/4 cup milk = 60 grams
1 tablespoon milk = 15 grams
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1 cup heavy cream = 240 grams
3/4 cup heavy cream = 180 grams
2/3 cup heavy cream = 160 grams
1/2 cup heavy cream = 120 grams
1/3 cup heavy cream = 80 grams
1/4 cup heavy cream = 60 grams
1 tablespoon heavy cream = 15 grams
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1 cup honey (or maple syrup or molasses) = 320 grams
3/4 cup honey = 240 grams
2/3 cup honey = 213 grams
1/2 cup honey = 160 grams
1/3 cup honey = 107 grams
1/4 cup honey = 80 grams
1 tablespoon honey = 20 grams
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1 cup almond (or hazelnut) flour = 100 grams
3/4 cup almond flour = 75 grams
2/3 cup almond flour = 67 grams
1/2 cup almond flour = 50 grams
1/3 cup almond flour = 33 grams
1/4 cup almond flour = 25 grams
1 tablespoon almond flour = 6 grams
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1 cup pistachio flour = 90 grams
3/4 cup pistachio flour = 68 grams
2/3 cup pistachio flour = 60 grams
1/2 cup pistachio flour = 45 grams
1/3 cup pistachio flour = 30 grams
1/4 cup pistachio flour = 23 grams
1 tablespoon pistachio flour = 6 grams
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1 cup sliced almonds (or hazelnuts or pistachios) = 100 grams
3/4 cup sliced almonds = 75 grams
2/3 cup sliced almonds = 67 grams
1/2 cup sliced almonds = 50 grams
1/3 cup sliced almonds = 33 grams
1/4 cup sliced almonds = 25 grams
1 tablespoon sliced almonds = 6 grams
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1 cup walnut halves = 90 grams
3/4 cup walnut halves = 68 grams
2/3 cup walnut halves = 60 grams
1/2 cup walnut halves = 45 grams
1/3 cup walnut halves = 30 grams
1/4 cup walnut halves = 23 grams
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1 cup whole blanched hazelnuts = 130 grams
3/4 cup whole blanched hazelnuts = 98 grams
2/3 cup whole blanched hazelnuts = 87 grams
1/2 cup whole blanched hazelnuts = 65 grams
1/3 cup whole blanched hazelnuts = 43 grams
1/4 cup whole blanched hazelnuts = 33 grams
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1 cup whole blanched pistachios = 135 grams
3/4 cup whole blanched pistachios = 101 grams
2/3 cup whole blanched pistachios = 90 grams
1/2 cup whole blanched pistachios = 68 grams
1/3 cup whole blanched pistachios = 45 grams
1/4 cup whole blanched pistachios = 34 grams
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1 cup unsweetened shredded dried coconut = 80 grams
3/4 cup unsweetened shredded dried coconut = 60 grams
2/3 cup unsweetened shredded dried coconut = 53 grams
1/2 cup unsweetened shredded dried coconut = 40 grams
1/3 cup unsweetened shredded dried coconut = 27 grams
1/4 cup unsweetened shredded dried coconut = 20 grams
1 tablespoon unsweetened shredded dried coconut = 5 grams
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1 cup sesame seeds (or flax seeds or poppy seeds) = 160 grams
3/4 cup sesame seeds = 120 grams
2/3 cup sesame seeds = 107 grams
1/2 cup sesame seeds = 80 grams
1/3 cup sesame seeds = 53 grams
1/4 cup sesame seeds = 40 grams
1 tablespoon sesame seeds = 10 grams
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1 cup pine nuts (or sunflower seeds) = 140 grams
3/4 cup pine nuts = 105 grams
2/3 cup pine nuts = 93 grams
1/2 cup pine nuts = 70 grams
1/3 cup pine nuts = 47 grams
1/4 cup pine nuts = 35 grams
1 tablespoon pine nuts = 9 grams
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1 cup old-fashioned rolled oats = 80 grams
3/4 cup old-fashioned rolled oats = 60 grams
2/3 cup old-fashioned rolled oats = 53 grams
1/2 cup old-fashioned rolled oats = 40 grams
1/3 cup old-fashioned rolled oats = 27 grams
1/4 cup old-fashioned rolled oats = 20 grams
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1 tablespoon ground cinnamon (or ginger or allspice) = 9 grams
1 teaspoon ground cinnamon = 3 grams
3/4 teaspoon ground cinnamon = 2 grams
1/2 teaspoon ground cinnamon = 2 grams
1/4 teaspoon ground cinnamon = 1 gram
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1 tablespoon matcha = 6 grams
1 teaspoon matcha = 2 grams
3/4 teaspoon matcha = 2 grams
1/2 teaspoon matcha = 1 gram
1/4 teaspoon matcha = 1 gram
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1 tablespoon powdered gelatin = 12 grams
1 teaspoon powdered gelatin = 4 grams
3/4 teaspoon powdered gelatin = 3 grams
1/2 teaspoon powdered gelatin = 2 grams
1/4 teaspoon powdered gelatin = 1 gram
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1 cup fresh blackberries = 150 grams
3/4 cup fresh blackberries = 113 grams
2/3 cup fresh blackberries = 100 grams
1/2 cup fresh blackberries = 75 grams
1/3 cup fresh blackberries = 50 grams
1/4 cup fresh blackberries = 38 grams
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1 cup fresh blueberries = 135 grams
3/4 cup fresh blueberries = 101 grams
2/3 cup fresh blueberries = 90 grams
1/2 cup fresh blueberries = 68 grams
1/3 cup fresh blueberries = 45 grams
1/4 cup fresh blueberries = 34 grams
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1 cup fresh raspberries (or strawberries) = 120 grams
3/4 cup fresh raspberries = 90 grams
2/3 cup fresh raspberries = 80 grams
1/2 cup fresh raspberries = 60 grams
1/3 cup fresh raspberries = 40 grams
1/4 cup fresh raspberries = 30 grams
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1 cup fresh pitted sour cherries (or pomegranate arils) = 140 grams
3/4 cup fresh pitted sour cherries = 105 grams
2/3 cup fresh pitted sour cherries = 93 grams
1/2 cup fresh pitted sour cherries = 70 grams
1/3 cup fresh pitted sour cherries = 47 grams
1/4 cup fresh pitted sour cherries = 35 grams
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1 cup stemmed fresh red currants = 160 grams
3/4 cup stemmed fresh red currants = 120 grams
2/3 cup stemmed fresh red currants = 107 grams
1/2 cup stemmed fresh red currants = 80 grams
1/3 cup stemmed fresh red currants = 53 grams
1/4 cup stemmed fresh red currants = 40 grams
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1 large egg (in the shell) = 60 grams = 2.12 ounces
1 large egg (without shell) = 55 grams = 1.94 ounce
1 large egg yolk = 1 tablespoon = 20 grams = 0.7 ounce
1 large egg white = 2 tablespoons = 35 grams = 1.23 ounce
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1 medium egg (in the shell) = 1.70 ounce = 48 grams
1 large egg (in the shell) = 2.12 ounces = 60 grams
1 extra-large egg (in the shell) = 2.3 ounces = 65 grams
1 jumbo egg (in the shell) = 2.5 ounces = 71 grams
1 large egg = 1 medium egg = 1 extra-large egg = 1 jumbo egg
2 large eggs = 2 medium eggs = 2 extra-large eggs = 2 jumbo eggs
3 large eggs = 3 medium eggs = 3 extra-large eggs = 2 jumbo eggs
4 large eggs = 5 medium eggs = 4 extra-large eggs = 3 jumbo eggs
5 large eggs = 6 medium eggs = 4 extra-large eggs = 4 jumbo eggs
6 large eggs = 7 medium eggs = 5 extra-large eggs = 5 jumbo eggs
1 cup whole egg = 5 medium/large whole eggs = 4 extra-large/jumbo whole eggs
1 cup egg yolks = 16 medium yolks = 14 large yolks = 12 extra-large yolks = 11 jumbo yolks
1 cup egg whites = 8 medium whites = 7 large whites = 6 extra-large whites = 5 jumbo whites
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100 grams fresh yeast = 41,25 grams active dry yeast = 33 grams instant yeast
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Assuming you are using a 100% hydration (meaning you maintain your starter with equal weights of flour and water) sourdough starter, here’s how you can convert a sourdough recipe to a recipe that uses commercial yeast.
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. If you still prefer to have a long and slow rise, use 1/4 teaspoon of instant yeast in the recipe. If you prefer a short and fast rise, use somewhere between 1+1/2 teaspoons to 2+1/4 teaspoons of instant yeast for recipes that call for 300-500 grams of flour.
Let’s say your sourdough recipe uses 200 grams of sourdough, 300 grams of flour and 250 grams of water. You’ll now use 400 grams (300 + (200/2)) of flour, 350 grams (250 + (200/2)) of water and 2 teaspoons of instant yeast.
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Assuming you are going to use a 100% hydration (meaning you maintain your starter with equal weights of flour and water) sourdough starter, here’s how you can convert a yeasted recipe to a sourdough recipe.
First, you need to decide how much sourdough starter to use in the recipe. Typically, you’ll need 1/5th of the weight of the flour.
Let’s say the recipe uses 500 grams of flour, 400 grams of water and 2+1/4 teaspoons of yeast.
You’ll need 100 (500/5) grams of sourdough starter. 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. This means, you’ll use 450 grams (500 – (100/2)) of flour and 350 grams (400 – (100/2)) of water in addition to the sourdough starter. 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.
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