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Conversion chart
Cups to grams, °F to °C.
For recipes written in cups and spoons. Every number links to where it comes from. A cup is a rough measure, so if you have a scale, weigh.
What a cup weighs
| 1 cup of | Grams |
|---|---|
| Bread flour | 120 g |
| All-purpose flour | 120 g |
| Whole wheat flour | 113 g |
| Rye flour (medium) | 106 g |
| White rice flour | 142 g |
| Sourdough starter | 227–241 g |
| Water | 236 g |
| Olive oil, ¼ cup | 50 g |
King Arthur gets around 120 g of flour in a cup by fluffing the flour, spooning it in and levelling the top. Its chart counts a cup of water as 227 g (8 oz); weighed, a cup of water is about 236 g. Half a cup is half the weight.
Sources King Arthur Baking: Ingredient weight chartKing Arthur Baking: How to measure flourNIST: Guide to the SI, Appendix B.8: conversion factorsUSGS: Water density
Same cup, different flour. USDA weighed hundreds of cups of all-purpose flour: 126 g on average when it was spooned in, 143 g when the cup was dipped straight into the bag. Bread flour came out at 123 g and 136 g. King Arthur says flour pressed into a cup can reach 160 g, a third more than the recipe meant. That is why every recipe here is in grams.
Sources USDA: Average weight of a measured cup of various foods (1977)King Arthur Baking: How to measure flour
Salt by the teaspoon
| 1 teaspoon of | Grams |
|---|---|
| Table salt | 6 g |
| Fine sea salt | about 5.2 g |
| Morton coarse kosher salt | about 4.8 g |
| Diamond Crystal kosher salt | about 2.7 g |
From the labels on Morton's salts, which weigh a quarter teaspoon, and King Arthur's chart for Diamond Crystal (8 g a tablespoon). A teaspoon of Diamond Crystal holds less than half the salt of a teaspoon of table salt, so a recipe's "1 teaspoon" depends on the box. Weighed in grams, it doesn't.
Sources Morton Salt: Morton Table SaltMorton Salt: Morton Natural Sea SaltMorton Salt: Morton Coarse Kosher SaltKing Arthur Baking: Ingredient weight chart
Cups, spoons and ounces
| 1 cup | 8 fl oz · 16 tbsp · 236.6 mL |
|---|---|
| 1 tablespoon | 3 tsp · 14.8 mL |
| 1 teaspoon | 4.9 mL |
| 1 fluid ounce | 29.6 mL |
| 1 ounce (weight) | 28.35 g |
| 1 pound | 16 oz · 453.6 g |
Fluid ounces measure volume and ounces measure weight: a fluid ounce of water weighs about 29.5 g, not 28.35. Nutrition labels round a cup to 240 mL and a tablespoon to 15 mL.
Sources NIST: Guide to the SI, Appendix B.8: conversion factorsNIST: Handbook 44 (2026), Appendix C: tables of unitsUSGS: Water densityFDA (21 CFR 101.9): Nutrition labeling of food
Oven and dough temperatures
| °F | °C |
|---|---|
| Fridge | |
| 40°F | 4°C |
| Kitchen and dough | |
| 70°F | 21°C |
| 75°F | 24°C |
| 78°F | 26°C |
| 80°F | 27°C |
| 82°F | 28°C |
| Inside the baked loaf | |
| 190°F | 88°C |
| 200°F | 93°C |
| 210°F | 99°C |
| Oven | |
| 425°F | 218°C |
| 450°F | 232°C |
| 475°F | 246°C |
| 480°F | 249°C |
| 500°F | 260°C |
°C = (°F − 32) ÷ 1.8, rounded to the nearest degree. Our recipes round oven settings to the nearest 5°C: 450°F is written 230°C, 475°F is 245°C and 480°F is 250°C. King Arthur counts a loaf as baked through at 190°F in the centre.
Sources NIST: Guide to the SI, Appendix B.8: conversion factorsKing Arthur Baking: Using a thermometer with yeast bread
Sources
Every number on this page comes from one of these, or is arithmetic on one. Each link was read and says what the page says.
- King Arthur Baking: Ingredient weight chartWhat a cup of each flour, starter and water weighs, olive oil by the quarter cup, and Diamond Crystal salt at 8 g a tablespoon.
- King Arthur Baking: How to measure flourFluffed, spooned in and levelled, a cup holds around 120 g of all-purpose flour; pressed down, up to 160 g.
- USDA: Average weight of a measured cup of various foods (1977)Cups of flour weighed hundreds of times: all-purpose averaged 126 g spooned in and 143 g dipped from the bag; bread flour 123 g and 136 g.
- Morton Salt: Morton Table SaltIts nutrition label: a quarter teaspoon weighs 1.5 g, so a teaspoon about 6 g.
- Morton Salt: Morton Natural Sea SaltIts nutrition label: a quarter teaspoon weighs 1.3 g, so a teaspoon about 5.2 g.
- Morton Salt: Morton Coarse Kosher SaltIts nutrition label: a quarter teaspoon weighs 1.2 g, so a teaspoon about 4.8 g.
- NIST: Guide to the SI, Appendix B.8: conversion factorsA US cup is 236.6 mL, a tablespoon 14.8 mL, a teaspoon 4.9 mL, a fluid ounce 29.6 mL, an ounce 28.35 g and a pound 453.6 g; °C = (°F − 32) ÷ 1.8.
- NIST: Handbook 44 (2026), Appendix C: tables of unitsA measuring cup is 8 fluid ounces, a tablespoon half a fluid ounce (3 teaspoons), so 16 tablespoons make a cup.
- USGS: Water densityWater at 70°F weighs 0.998 g per millilitre, so a cup of water is about 236 g.
- FDA (21 CFR 101.9): Nutrition labeling of foodFor nutrition labels a cup means 240 mL and a tablespoon 15 mL, a little more than the cooking measures.
- King Arthur Baking: Using a thermometer with yeast breadA loaf is fully baked at 190°F in the centre; crusty loaves are judged by colour.
Skip the converting. It's all in grams.
Every recipe here is written in grams, and the calculator sizes the dough to fit your pot.