![]() ![]() ![]() This means that weighing dry ingredients is preferred for the most precise baking.ĭespite this, many recipes, particularly those from the United States, continue to use volume measures for dry ingredients. For example, a cup of flour sifted into a cup and then leveled will contain less flour than a cup of flour spooned into a measure and then leveled. While volume measures like tablespoons and teaspoons work well for liquids, it’s not quite as simple as dry ingredients.ĭry ingredients, such as flour or sugar, can vary considerably in weight depending on how they’re packed into a measure. However, measurements can differ depending on whether you are dealing with liquids or solids. Converting Dry IngredientsĬooking and baking are both science and art, requiring careful attention to both technique and measurements. Understanding these conversions allows one to easily and accurately follow recipes from various sources. These examples make comparing and converting between these different volume measures much easier. ![]() 1 American tablespoon = 3 American teaspoons 1 British tablespoon = 3.6 British teaspoons 1 British dessert spoon = 2 British teaspoonsġ American tablespoon = 14.7868 milliliters 1 British tablespoon = 17.7582 milliliters 1 British dessert spoon = 10 milliliters 1 American teaspoon = 4.92892 milliliters 1 British teaspoon = 5.91939 milliliters Converting These Measures to Each Other:ġ American tablespoon = 0.834 British tablespoons 1 British tablespoon = 1.20095 American tablespoons 1 British dessert spoon = 0.564383 American tablespoons 1 American tablespoon = 1.772 British dessert spoonsġ American teaspoon = 0.834 British teaspoons 1 British teaspoon = 1.20019 American teaspoons 1 British dessert spoon = 2 American teaspoons 1 American teaspoon = 0.5 British dessert spoons ![]()
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