Our commitment to accuracy
Every converter, calculator, and guide on this site is built on established baking standards — not guesswork. Where a value can vary (flour is the classic example), we use the widely-accepted reference figure and say so, and we always recommend weighing for the most reliable results. We cross-check our numbers against more than one source and round only where it’s practical for the kitchen.
How we calculate
Ingredient weights & densities
Our cups-to-grams values use standard baking densities — for example, all-purpose flour at 125 g per cup, granulated sugar at 200 g, and butter at 227 g. These match the figures published in the King Arthur Baking ingredient weight chart, a long-standing industry reference. Because a “cup” of dry ingredients varies with how it’s packed, we treat weight as the source of truth.
Egg sizes & weights
Egg weights follow the USDA and American Egg Board size standards — a large egg is about 50 g out of the shell (≈33 g white, ≈17 g yolk), with medium, extra-large, and jumbo scaled accordingly.
Temperatures
Temperature conversions use the exact formula °C = (°F − 32) × 5⁄9, rounded to clean, oven-friendly numbers. Fan/convection guidance follows the established rule of reducing by about 20°C (25°F). Doneness temperatures reflect standard baking and food-safety references.
Pan sizes & scaling
Pan capacities use geometric area (circle = πr², rectangle = length × width). We scale recipes by area so the batter stays at the same depth and bakes the same way, and we flag when a pan’s depth means you should also adjust time or temperature.
Yeast & leaveners
Yeast conversions (instant ≈ 1, active dry ≈ 1.25, fresh ≈ 3 by weight) and baking powder/soda equivalences follow yeast-manufacturer guidance and standard baking chemistry.
How we research & review
- We start from established references and standard baking science, not a single blog post.
- Numbers are cross-checked against more than one source before they go live.
- Tools are tested with worked examples (and unit tests for our recipe parser) so the math is right.
- Content is reviewed and updated as standards or best practices change.
Sources we rely on
- King Arthur Baking — Ingredient Weight Chart
- USDA FoodData Central
- American Egg Board — egg sizes & weights
- Yeast manufacturer conversion guidance (SAF / Red Star / Fleischmann’s)
- Standard temperature conversion formula: °C = (°F − 32) × 5⁄9
- Geometric area formulas (circle πr², rectangle l×w)
Spotted something off?
Accuracy matters to us. If you think a number or a tip is wrong, please tell us — we investigate every correction and update the site when needed.