Baking and Cooking Tools

Here's a handfull of tools to help you with your baking and cooking.

Measurement Conversions

Weight

ozgrams
128
257
385
4113
5142
6170
7198
8227

Volume (Large)

cuppintquartgallon
1/41/81/161/64
1/21/41/81/32
11/21/41/16
211/21/8
4211/4
8421/2
16841

Volume (Small)

tsptbspcup
311/16
621/8
1241/4
2481/2
48161

Recipe Conversions

General

half←full→doubletriple
1/81/41/23/4
1/61/32/31
1/41/211 1/2
1/32/31 1/32
3/83/41 1/22 1/4
1/2123
3/41 1/234 1/2

Teaspoon • Tablespoon

half←full→doubletriple
1/16 tsp1/8 tsp1/4 tsp3/8 tsp
1/8 tsp1/4 tsp1/2 tsp3/4 tsp
1/4 tsp1/2 tsp1 tsp1 1/2 tsp
1/2 tsp1 tsp2 tsp1 tbsp
3/4 tsp1 1/2 tsp1 tbsp1 1/2 tbsp
1 tbsp2 tbsp1/4 cup3/8 cup
1 1/2 tbsp3 tbsp3/8 cup1/2 cup + 1 tbsp

Tablespoon • Cup

half←full→doubletriple
1 tbsp1/8 cup1/4 cup3/8 cup
2 tbsp1/4 cup1/2 cup3/4 cup
2 tbsp + 2 tsp1/3 cup2/3 cup1 cup
1/4 cup1/2 cup1 cup1 1/2 cup
1/3 cup2/3 cup1 1/3 cup2 cups
1/4 cup + 2 tbsp3/4 cup1 1/2 cup2 1/4 cup
1/2 cup1 cup2 cups3 cups
3/4 cup1 1/2 cup3 cups4 1/2 cups

Mixer Tools

Bowl Capacity Calculator

Estimate safe batch sizes by mixer model.

Enter a model and batch size.

Mixing Speed Guide

Suggested speed and time for common tasks.

Choose a task to see recommended speed and time.

Attachment Selector

Pick the right attachment for the job.

Choose a task.

Baking Calculators

Dough Hydration Calculator

Water needed based on flour weight and hydration %.

Enter flour and hydration.

Baker's Percentage Converter

Scale ingredients from flour weight.

Enter flour and percent.

Yeast Converter

Convert between fresh, active dry, and instant yeast.

Enter yeast amount to convert.

Pan Size Converter

Adjust recipe amounts for different pan sizes.

Select pan sizes to see multiplier.

Tips for Bread Doughs

Weight
Weigh your recipe before mixing. There should be no more than 1580g combined ingredients by weight. Never go higher than speed 2 when mixing dough. Use the dough hook only. Never use a recipe calling for more than 8 cups of flower.


Hydration
In order to avoid damage to the motor/gears, at least 50% hydration is necessary.
e.g., 8 cups of flour is approximately 1000g. Therefore, the amount of water would need to be approximately 2 cups or 500g to achieve at least 50% hydration.


Time
Your mixer is not meant to operate under a heavy load of dough for more than 4-5 minuets. This is enough time to combine the dough ingredients and form a loose ball. At this time, mixing should stop. Any final rising & forming should be done by hand outside of the mixer bowl. Always let the machine rest for a cool down period between recipes. Running your mixer back-to-back (especially with heavy doughs) can overload the motor.

Conversion Tools

Recipe Scaler

Scale ingredient amounts by multiplier.

Enter amount and multiplier.

Ingredient Weight Lookup

Convert cups to grams for common ingredients.

Select ingredient and cups.

Oven Temperature Converter

Convert between Fahrenheit, Celsius, and Gas Mark.

Enter a temperature to convert.

Butter Converter

Convert between sticks, cups, tablespoons, and grams.

Enter butter amount to convert.