About BakeMetric

BakeMetric converts the cups, spoons and millilitres a recipe names into grams, for a single ingredient or a whole recipe pasted in at once. We run it as an independent reference, so the only job of a page is to give you a number you can trust and show where it came from.

Every weight on the site traces to a published authority you can open and read. King Arthur, the USDA, the Japanese standard tables, and the European and Australian baking charts each measured these ingredients, and we cite the one behind every figure on the sources page. We also record which edition a number came from, since the USDA froze its cup weights in 2018 and a chart that ignores that is quoting a withdrawn figure.

Most converters store one weight per ingredient and hand it back as a single decimal that looks certain. A cup of flour is not that tidy. King Arthur weighs it at 120 grams and the USDA at 125, because they filled the cup by different methods. We print both numbers and, on the flour page, say which one we publish and why. For flour the gap is five grams. For ingredients where it runs wider, that gap is the difference between a dry loaf and a good one.

We also skip a shortcut the other tools take. They store one cup weight and multiply or divide it for every other amount, so a teaspoon becomes the cup over forty-eight and a Japanese cup becomes the American one scaled down by volume. Flour settles to a different weight in a spoon than in a cup, and the Japanese tables weigh their 200 millilitre cup below what that arithmetic predicts. We store each measured value on its own and leave a field blank when no authority measured it. A blank field says no one measured that pairing, an answer a calculator cannot print.

Foreign recipes are where this matters most. A German Pfund is half a kilo, 500 grams. An Australian tablespoon holds 20 millilitres, wider than the American 15. Set a recipe's country of origin and BakeMetric reads its cups and spoons at that country's size instead of assuming yours.

We built BakeMetric for home bakers, and most of all for anyone working from a recipe written in another country's measures. On the methodology page we explain how we choose a number when two authorities disagree, and why we never scale one from another. If a figure looks wrong, or an ingredient you need is missing, tell us on the contact page and name the source you trust.

Who writes this, and how it is paid for

We publish without bylines. That is a deliberate choice and it costs us something: a name would make the site easier to trust on sight. What we offer instead is checkable work. Every figure names the authority it came from, every one of those links carries the date we last opened it, and the pages say plainly where the authorities disagree and which one we followed. None of that needs you to take anyone's word for it, which is the point.

The site carries no advertising and no affiliate links today. It is likely to carry one or both later, because hosting and the time to recheck fifty sources are not free, and we would rather say so here than have it appear one day unannounced. When it happens the rule will be the one we can commit to now: no figure on this site is chosen, moved or omitted because of what it earns, and anything paid for will be labelled as such where it appears. A weight that answered to an advertiser would make the rest of the site worthless.