# Measurement Conversion Charts

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Please Note: The charts below are believed to be accurate. However, we make no guarantees. Also, when dealing with an amount of say 123.6 grams feel free to round up to 124. Or, if it is say 55.2 grams round down to 55 grams. Basically, point amounts that are 5 or lower you round down and point values 6 or higher you round up. If you have an accurate enough scale you can get as close as you please.

 Cup – Fluid Once — Grams – Dry Ounces 1 = 8 = 123.6 = 4.36 3/4 = 6 = 92.7 = 3.27 2/3 = 5-1/3 = 99.0 = 3.5 1/2 = 4 = 61.8 = 2.18 1/3 = 2-2/3 = 49.5 = 1.75 1/4 = 2 = 30.9 = 1.09
 Tablespoon – Grams – Dry Ounces 1 = 9.7 = .35 1/2 = 4.85 = .17
 Teaspoon – Grams – Dry Ounces 1 = 3.5 = .12 1/2 = 1.75 = .06 1/3 = 1.17 = .04 1/4 = .9 = .03 1/8 = .4 = .02
 Yeast Measurements 1 Package Yeast = 2-1/2 Tsp. 1 Package Yeast = About 1/4 oz.
 Basic Measures – – 1-1/2 Tsp. = 1/2 Tbsp. 3 Tsp. = 1 Tbsp. 4 Tbsp. = 1/4 Cup 5-1/3 Tbsp. = 1/3 Cup 16 Tbsp. = 1 Cup 1/8 Cup = 2 Tbsp. 3/8 Cup = 1/4 Cup + 2 Tbsp. 5/8 Cup = 1/2 Cup + 2 Tbsp. 7/8 Cup = 3/4 Cup + 2 Tbsp. 1-1/8 Cup = 1 Cup + 2 Tbsp. 1/3 Cup = 5-1/3 Tbsp. 2/3 Cup = 1/2 Cup + 2-2/3 Tbsp.
• Hi,
I have a question. Quite a few of my machine bread recipes call for POWDERED MILK. I would prefer to use regular milk. Would it be possible for you to list some conversions. Like starting at 1 tsp and going up to 1/4 cup of powdered milk converting to regular milk. Thank you very much

lynda
• Just reduce the amount of liquid required in the recipe by the amount of liquid in the milk. Then check to see you get the results you anticipated.

Silvio Di Loreto
• I would like to make bread in my bread machine. But we don’t have any stores around my area that sell bread machine flour, My questions is how do I convert the measurements for all purpose flour for the bread machine.

Robin
• Thank you for your conversions. I always have trouble remembering how much yeast is in a normal package.

Silvio Di Loreto
• King Arthur flour rep told me you must scald the milk first and let it cool if you’re going to use fresh milk rather than powdered. The reason is an enzyme in milk that will interfere with the yeast. Google how to scald milk if you’re not sure how. Powdered milk, when used in baking like this, will not leave an odd taste like it does if you reconstitute and drink it – trust me. 🙂

Gardenwife
• how much honey can I use in place of 1/2 cup sugar in a bread machine recipe?

Johnandjan
• I have a packet of dry yeast 10 g.
the recipe says 2 cubes of fresh yeast.

I only have the dry yeast packets. Please tell me how much to use that will be equivalent.

I would be greatly pleased if you could help me.
Pam

pam
• The above conversion chart is for flour only? Or it’s generally for all other ingredients too??

Ju