Baking is an exacting science. If you want to get perfect baking, you have to measure exact and accurate. A lot of conversion guidlines you can get from internet or cookbooks and I am sure various websites had different measurements, which obviously made it difficult to follow a “standard”  and its really a big hassle to get the accurate one

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After figuring things out based on what I’d found online, in other cookbooks and looking at my own measuring, I developed these conversions. They might be don’t meet the typical conversions you follow, but I am sure if you will follow these coversion guidlines the result will be accurate.

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I hope you find the chart helpful. 

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Notes: * In the United States, butter is sold both salted and unsalted. We generally recommend unsalted butter. If you are using salted butter, take this into consideration before adding salt to a recipe.

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