Conversions

THE BAKER’S BLUEPRINT

In the chemistry of baking, the difference between a masterpiece and a mishap lies in the weight of a gram. While a “cup” varies by kitchen and country, a digital scale never lies.

This library of conversions is the definitive Baker Gatherer reference, painstakingly weighed and tested to ensure your results are consistent, every time you preheat the oven. Whether you are translating an American recipe or scaling a classic Kiwi, find your conversions below.

United we bake. Accuracy is the anthem.

A Note on the Bench – Accuracy Disclaimer

Baking is a dance between chemistry and environment. While the charts below are the result of years of testing on my own bench, it is important to remember that a “cup” is not a universal constant.

These conversions are based on standard New Zealand metric measuring cups (1 cup=250ml) using the “Dip and Level” method.

Factors such as how tightly your flour is packed, the humidity in your kitchen, or even the brand of butter you choose can create a variance of up to 10%. This is why the Baker Gatherer kitchen always advocates for the digital scale over the measuring cup.

Use these figures as your guide, but use your intuition as your compass. If the dough feels too dry or the batter too thin, trust the bench over the book.

Dane’s Tip: I always weigh my ingredients with a digital scale. A ‘cup’ can vary by up to 30g depending on how tightly you pack it, and in baking, that’s the difference between a light sponge and a brick!

Flours & Dry Goods

Not all flours are created equal. From the airy lift of triple-sifted plain flour to the dense, moisture-hungry nature of coconut flour, volume is a deceptive measure. We weigh our dry goods to ensure the crumb remains exactly as intended.

Tip: Spoon your flour into the measuring cup rather than scooping with the cup itself. Scooping packs the flour down and can give you up to 20% more than you need!

Sugars & Sweeteners

Sugar does more than sweeten; it provides structure and moisture. Because the crystal size varies, from the fine grit of caster to the heavy, molasses-rich pack of brown sugar; weight is the only way to guarantee the perfect caramelisation.

Tip: For Golden Syrup or Honey, lightly grease your measuring spoon with a drop of oil first, the syrup will slide right off without the sticky mess.

Butter

The “stick” vs. “block” debate ends here. In New Zealand, we bake by the block, but the world’s best recipes often speak in sticks. Use this map to navigate the fat content of your next bake with confidence.

Grains, Nuts & Meals

From the weight of a whole walnut to the dense oils of ground almonds, this side of baking requires an eye for texture. Nut meals are notoriously difficult to measure by volume because of their tendency to clump or settle. I’ve weighed these special ingredients to ensure your bakes maintain their structural integrity and that rich, nutty profile without the guesswork.

Liquids

In a professional kitchen, even liquids are often weighed for total precision. However, for the home bench, the distinction between a metric cup (250ml) and a US cup (236ml) can be the difference between a moist crumb and a sunken center. My charts are calibrated to the standard New Zealand metric measure, ensuring your hydration levels are always on the mark.

Oven Temperatures

Every oven has a personality, but the math of heat should remain a constant. The most common error in modern baking is failing to account for the “Fan-Forced” factor. A fan-forced oven circulates heat more efficiently, meaning you must drop the temperature to avoid scorched edges and raw centers.

Tip: If your oven runs hot, invest in a cheap oven thermometer. Most domestic ovens are off by 5–10 degrees!