This tool helps you convert between volume and weight on a whole list of different ingredients used in baking. It’ll help you convert recipes with volumetric measurements, which are commonly used in the United States, to weights, which are commonly used in Europe and many other places of the world. Or the other way around. Also, converting from metric to imperial is super easy, barely an inconvenience.
Tip: You can type fractions like 2/3 or 1 1/2
Why do I need this ingredient converter?
The Internet is full of great recipes, but sometimes they are in a form you are not used to. In the United States, most cooks create recipes using imperial units and volume measurements, but in Europe and the rest of the world, cooks create recipes using the metric system and weights.
I’m not one to judge, I just want to facilitate being able to use any recipe.
So what’s the problem?
The problem with converting between weight and volume is that density is important. 100 grams of rolled oats have a lot of air between them, compared to flour, for example. So it’s not just a simple formula. You must measure every ingredient in both systems to get the correct number.
Luckily, I’ve done the hard work for quite an extensive and ever-growing list of ingredients. If you are missing any ingredients, let me know, and I will make sure to add them to the list.
I use this ingredient converter myself to convert between US-American measurements and European measurements so that everybody in the world can use my recipes.
I also have a tool if you need to convert from Active Dry Yeast to fresh yeast and other types of yeast and measuring units.
Please share on social media
If you find this tool helpful, please share it on social media so other baking geeks can use it too. It’d make me happy.
