The metric weights given in this chart are not exact equivalents, but have been rounded up or down slightly to make measuring easier.

These are not exact equivalents for American cups and spoons, but have been rounded up or down slightly to make measuring easier.

It’s critical to weigh certain ingredients for successful baking. Dry ingredients—especially flour—compress easily into a cup measure, making the scoop-and-level method inaccurate. The most accurate way to measure flour is to weigh it after sifting. Here are the weight equivalents for common volume measurements of all-purpose flour.

Superfine granulated sugar, the sugar generally used in this book, weighs about 8 ounces per cup. (Standard table sugar, or typical granulated sugar, weighs 7 ounces per cup. It has a larger crystal than extra-fine granulated, so less mass fits into a one-cup measure.)