The cabinetry in your home provides important storage space and is a frequently used addition to your room design. Make your cabinetry a reflection of your design style by choosing hardware for cabinets that complements the door and drawer fronts you selected while coordinating with the rest of your décor.
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With so many cabinet hardware options, choosing the ones for your cabinets may seem daunting, but it’s rather easy once you know all the basics. We’ll walk you through the types of cabinet hardware and how to pick the knobs, hinges, pulls, and lesser-known cabinet hardware essentials that are right for you.
Cabinet Hardware: Pulls vs. Knobs
When it comes to choosing hardware for cabinets, there are two primary types to choose between: cabinet pulls and cabinet knobs. Once you understand the key differences between cabinet pulls and cabinet knobs, you can mix-and-match both cabinet hardware options to add a touch of personality and a lot of functionality to your cabinetry. When you want something a little extra, you can even select luxury cabinet pulls or luxury cabinet knobs.
Cabinet Pulls
Cabinet pulls boast a linear design supported by two posts on either end. They allow you to slide your fingers behind the pull to swing open the cabinet door or to slide out the drawer. Cabinet pulls require less dexterity than knobs, making them a great choice for any home.
Cap Pulls
Cup pulls are a popular variation on cabinet pulls. They provide a finger hold for opening and closing drawers and doors, but one edge of the pull is rounded and typically closed, providing a half-circle or half-oval that you can tuck your fingers behind.
Finger Pulls
Finger pulls mount to the very top of the drawer or the edge of the cabinet door and extend out from there, providing a clean and modern look that is minimally obtrusive to the design of your cabinet door and drawer fronts.
Cabinet Knobs
Cabinet knobs are on a single post. Knobs can be round, square, geometric, or even whimsical in shape. They offer a minimalistic aesthetic that makes knobs a sleek choice for cabinet doors and drawers alike.
Additional Cabinet Hardware
While cabinet pulls and knobs may be the first things that come to mind when you consider cabinet hardware, the options don’t stop there. After you’ve chosen your pulls and knobs, take a look at the other cabinet hardware options available.
Cabinet Latches
Although slightly less common, cabinet catches and latches are often a much-needed addition to your cabinetry. These two-part designs keep cabinet doors securely shut. This cabinet hardware is a common occurrence in historic homes. They are also a thoughtful addition when you’re choosing your cabinet hardware in a tiny house or RV that will be on the move.
Cabinet Hinges
Hinges may be smaller in size, but they are integral to how the cabinet doors operate. Hinges attach the doors to the cabinet framework, allowing them to swing open silently and effortlessly. Proper installation of cabinet hinges also allows for all cabinet doors to hang in perfect alignment. When you want to minimize noise and extend the life of your cabinetry, consider choosing soft-close hinges that prevent the cabinet doors from slamming shut.
Many different styles of hinges are available to you, including:
- Concealed Euro Hinges: When you want a barely-there look, these are a great choice. These hinges aren’t visible when the door is closed and are easily adjustable, making it easy to hang all your doors at just the right spot.
- Traditional Hinges: Designed to support traditional aesthetics, this classic hinge design is a fantastic option for replacing cabinet hardware on existing cabinets in a home with more traditional style.
- Wrap Hinges: These hinges get their name for the way they wrap around the edge of the cabinet. You can even get them in a self-closing option, so you’ll never have to walk into an open cabinet door again.
- Butt Hinges: The full-mortise design of butt hinges means they recess into the door and cabinetry framework. This recessed design also makes them an incredibly durable choice on especially heavy cabinet doors.
- Surface Mount Hinges: Combine functionality with fashion when you select surface mount hinges with a little decorative flair.
- Strap Hinges: When you want to honor the era of your original cabinetry in a historic home, strap hinges make a great choice. These rustic hinges can be a great choice to add decorative strap elements on your garage door, as well. They are available in vintage, farmhouse, and even modern styles.
Drawer Slides
As important as cabinet hinges are to doors, having quality drawer slides is essential to the functionality of your kitchen cabinetry. Using full-extension slides provides easy access to everything you store in your drawers.
There are three different placements for your drawer slides. If you are replacing existing slides, consider the existing placement when shopping for your replacement cabinet hardware.
Undermount
When appearances are a priority, undermount drawer slides are a great choice because they mount under the drawer out of sight. They are the ideal choice for drawers that feature dovetail or finger joint construction.
Side Mount
These drawer slides mount to the sides of the drawer unit. This is one of the most popular and the most versatile of cabinet drawer hardware mounts because they are available in partial extension and full extension varieties. The different models are rated for anywhere up to 500 pounds and can also come with special features, such as soft-close and self-close technology. The only negative to side mount drawer slides is that they are visible when the drawer is open.
Bottom Mount
Bottom mount, which are also commonly referred to as European drawer slides, are slightly different than undermount slides, as they attach to the bottom corners of the drawers. They are available in both partial and full slide versions and have an incredible weight capacity.
Additionally, soft-close drawer slides are available that help to prevent the doors from slamming shut.
Backplates
Backplates protect the cabinet finish from dirt and oil on hands, cover up holes when switching from pulls to knobs, and add style and interest with lines or etching designs. You can also take a very basic door pull and give it a completely new look by adding a more intricate backplate. This often-overlooked piece of cabinet hardware can be just what you need to create a custom look that’s perfect for your kitchen design.
Appliance Pulls
When you’re looking for a seamless design in your kitchen, take a second to choose appliance pulls in the same fashionable designs as the cabinet hardware you’ve selected. Appliance pulls are just a larger version of the same designs and look fantastic on oven doors, dishwasher doors, refrigerator doors, and sometimes even oversized cabinet doors.
Choosing a Cabinet Hardware Style
Every home has a defining style, whether it be traditional farmhouse or ultra-modern. You can reinforce that style by choosing cabinet hardware that’s complementary to the look of your cabinetry and your kitchen as a whole. There’s even designer cabinet hardware.
Before you shop, stop to think about the look of the kitchen you’re designing and shop for cabinet hardware within that style collection. It’s important to also take into account the design style of your existing home furnishings and lighting fixtures. Just a few of the many options include:
- Transitional
- Rustic
- Traditional
- Contemporary
- Geometric
- Nautical
There are even whimsical designs that are in keeping with a room theme, such as animals, children’s interests, and nature-inspired cabinet knobs and pulls.
You don’t have to feature these on kitchen cabinetry. Custom hardware also provides a fun way to refresh the look of a dresser, armoire, buffet, or other piece of furniture in your home.
Choosing Cabinet Hardware by Material
When you think of cabinet hardware, metal is probably the first material that comes to mind, but it isn’t the only option. Often, metal components are mixed with other materials to create visually captivating designs.
As you shop, look for items with wood, glass, crystal, stone, or porcelain accents. This playful, elegant, or sophisticated mixture of materials can be just what you need to add a pop of personality to kitchen, bathroom, or rec room through cabinet hardware.
Cabinet Hardware Finishes
Cabinet hardware is designed to elevate the look of your cabinetry and comes in a vast array of finishes to choose from. As you shop, take a moment to think about the color scheme of your space and the existing finishes showcased in the room.
- Black
- Brass
- Chrome
- Bronze
- Nickel
- Rose Gold
- Stainless Steel
Even within these different finishes, you may notice variations. Keeping the finish consistent between your faucets, hardware, and even appliances will provide a cohesive look for your space.
Matte, polished, brushed, and oil-rubbed each provide a slightly different finishes look to the finish you selected. Make sure that the finish you choose for your cabinet pulls and knobs matches the finish you select for your hinges, as well.
Choosing the Right Size Cabinet Hardware
If you're replacing pulls, measure the existing holes from center to center and choose new hardware to match. For new pulls, the standard ratio is ⅓ the width of the drawer front. For a more contemporary look, choose pulls that are ½ to ¾ the width of a drawer front or the height of a door.
When you’re replacing knobs, take a second to measure any raised framework around the perimeter of your door and drawer fronts. The knobs you choose should not be larger than the width of that framework to ensure a proper fit.
When you choose to replace your cabinet hinges, take measurements of the existing hinges and choose new cabinet hinges that are the same size. This will make installation much easier. Be sure to count how many hinges are mounted on each door and how many doors you have in your kitchen.
Installing Your Cabinet Hardware
When adding knobs to drawers, find the center of the drawer for single knobs, or divide the measurement into thirds if you’re using two knobs. For perfect placement every time, use a premade template, or learn how to create your own with our DIY Video.
Cabinet Organization and Storage
The hinges, pulls, and knobs aren’t the only way to enhance the functionality of the cabinets around your home. Once you’re done choosing your cabinet hardware, enhance the interior of each by shopping for cabinet orgnization and storage solutions. Pull-out trash cans, pot and lid organizers, spice racks, and flatware organizers are just a couple of the finishing elements that can give your cabinetry that custom touch.
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.
Choosing the Right Kitchen Scale
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.
Measuring Methods for Different Ingredients
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.
CONVERSION CHARTS
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
INGREDIENTS – Volume (cup, tablespoon, teaspoon) to Weight (gram, ounce)
Baking Staples
Flour // Granulated Sugar & Packed Light Brown Sugar // Brown Sugar // Cocoa Powder // Cornstarch
Confectioners’ (Powdered) Sugar // Baking Powder // Baking Soda // Fine Sea Salt // Instant Yeast
Dairy, Oil & Liquid Sweeteners
Butter (Cup – Sticks – Ounces – Grams) // Olive Oil
Milk // Heavy Cream // Strained (Greek-style) Yogurt // Honey & Maple Syrup & Molasses
Nuts, Seeds & Grains
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
Fruit
Blackberry (fresh) // Blueberry (fresh) // Raspberry & Strawberry (fresh)
Sour Cherry (fresh pitted) & Pomegranate Arils // Red Currants (stemmed fresh)
Spices & Gelatin
Cinnamon/Ginger/Allspice (ground) // Matcha // Gelatin (powder)
Egg Size & Yeast Conversion
Egg (large) // Egg Size Conversion // Yeast Conversion
Sourdough to Yeast Conversion // Yeast to Sourdough Conversion
Let’s start with the most frequently asked questions:
How many teaspoons are in a tablespoon?
There are 3 teaspoons in a tablespoon.
How many tablespoons are in a cup?
There are 16 tablespoons in a cup.
How many teaspoons are in a cup?
There are 48 tablespoons in a cup.
For more conversions, check out the table below.
CUP, TABLESPOON and TEASPOON to MILILITERS (cup to ml)
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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CUP to FLUID OUNCES (cup to fl. oz)
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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OUNCES to GRAMS*
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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POUNDS to GRAMS & KILOGRAMS*
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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HOW TO CONVERT to FAHRENHEIT (°F) to CELCIUS (°C) to GAS MARK
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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FLOUR CONVERSION CHART*
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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GRANULATED SUGAR & PACKED LIGHT BROWN SUGAR CONVERSION CHART
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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BROWN SUGAR CONVERSION CHART
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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COCOA POWDER CONVERSION CHART*
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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CORNSTARCH CONVERSION CHART*
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
Contact us to discuss your requirements of 5/16 of a Cup. Our experienced sales team can help you identify the options that best suit your needs.
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* 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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CONFECTIONERS’ (POWDERED) SUGAR CONVERSION CHART*
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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BAKING POWDER CONVERSION CHART
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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BAKING SODA CONVERSION CHART
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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FINE SEA SALT CONVERSION CHART
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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INSTANT YEAST CONVERSION CHART
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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BUTTER CONVERSION CHART (cup, stick, pound, ounce, gram)*
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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OLIVE OIL CONVERSION CHART
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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STRAINED (GREEK-STYLE) YOGURT CONVERSION CHART
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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MILK CONVERSION CHART
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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HEAVY CREAM CONVERSION CHART
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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HONEY & MAPLE SYRUP & MOLASSES CONVERSION CHART
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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ALMOND FLOUR & HAZELNUT FLOUR (BLANCHED)
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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PISTACHIO FLOUR (BLANCHED)
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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ALMOND/HAZELNUT/PISTACHIO – SLICED
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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WALNUT HALVES
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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HAZELNUT (WHOLE BLANCHED)
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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PISTACHIO (WHOLE BLANCHED)
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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UNSWEETENED SHREDDED DRIED COCONUT
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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SESAME SEEDS & FLAX SEEDS & POPPY SEEDS
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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PINE NUTS & SUNFLOWER SEEDS
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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OLD-FASHIONED ROLLED OATS
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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CINNAMON/GINGER/ALLSPICE (GROUND)
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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MATCHA
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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GELATIN (POWDERED)
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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BLACKBERRY
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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BLUEBERRY
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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RASPBERRY & STRAWBERRY
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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SOUR CHERRY & POMEGRANATE ARILS
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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RED CURRANTS
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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EGG (LARGE) CONVERSION CHART
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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EGG SIZE CONVERSION CHART
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
Large egg to Medium egg to Extra Large Egg to Jumbo Egg Conversion
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
Cup to Egg Conversion
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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YEAST CONVERSION CHART (FRESH to ACTIVE DRY to INSTANT)
100 grams fresh yeast = 41,25 grams active dry yeast = 33 grams instant yeast
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SOURDOUGH TO YEAST CONVERSION CHART
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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YEAST TO SOURDOUGH CONVERSION
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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