Crazy about Baking by Juliet Mascarenhas: info3.html

Oven Settings	F	C	Gas Mark
very slow, very cool	225 - 250	120 -140	¼, ½
slow, cool	275 - 300	140 -160	1,2
moderate	325 - 350	160 - 180	3,4
hot, fairly hot	375 - 400	180 - 200	5,6
very hot	425 - 450	200 - 220	7,8
extremely hot	475 - 500	250	9

Temps for conventional ovens
From: all-foods-natural.com

Ingredient / Substitution

Allspice 1 tsp
1/2 tsp cinnamon, 1/4 tsp ginger, and 1/4 tsp cloves

Baking powder 1 tsp
1/4 tsp baking soda + 1/2 tsp cream of tartar OR 1/4 tsp baking soda + 1/2 cup buttermilk

Breadcrumbs 1 cup
1 cup cracker crumbs OR 1 cup ground oats

Brown sugar 1 cup
1 cup white sugar + 1/4 cup molasses

Butter (salted) 1 cup
1 cup margarine OR 7/8 cup veg oil + 1/2 tsp salt

Buttermilk 1 cup
1 cup yogurt OR 1 tbsp lemon juice + enough milk to make 1 cup

Chocolate 1 oz
3 tbsps unsweetened cocoa + 1 tbsp shortening or vegetable oil

Cocoa 1/4 cup
1 (1-ounce) square unsweetened chocolate

Cottage cheese 1 cup
1 cup ricotta cheese

Cream (heavy) 1 cup
1 cup evaporated milk OR 3/4 cup milk + 1/3 cup butter

Cream cheese 1 cup
1 cup plain yogurt, strained overnight

Cream of tartar 1 tsp
2 tsps lemon juice or vinegar

Crème fraiche 1 cup
1 cup of heavy cream + 1 tbsp yogurt. Let stand for 6 hours

Egg 1 whole
2 1/2 tbsps of powdered egg substitute + 2 1/2 tbsps water OR half a banana mashed with 1/2 tsp baking powder OR 1 tablespoon powdered flax seed soaked in 3 tbsps water

Evaporated milk 1 cup
1 cup light cream

Fats for baking 1 cup
1 cup applesauce OR 1 cup fruit puree

Flour-Bread 1 cup
1 cup all-purpose flour + 1 tsp wheat gluten

Flour-Cake 1 cup
1 cup all-purpose flour minus 2 tbsps

Flour-Self-Rising 1 cup
7/8 cup all-purpose flour + 1 1/2 tsps baking powder + 1/2 tsp of salt

Gelatin 1 tbsp
2 tsps agar agar

Milk-whole 1 cup
1 cup soy milk OR 1 cup rice milk OR 1/4 cup dry milk powder + 1 cup water OR 2/3 cup evap milk + 1/3 cup water

Molasses 1 cup
Mix 3/4 cup brown sugar and 1 tsp cream of tartar

Sour cream 1 cup
1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar + enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter

Oil for baking1 cup
1 cup applesauce OR 1 cup fruit puree

White sugar 1 cup
1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup

Yeast-active dry1 (.25oz)
1 cake compressed yeast OR 2 1/2 tsps active dry yeast OR 2 1/2 tspsrapid rise yeast

Jul bakes with the masters...

Cake & Cake Decorating
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Cookies
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Bread-Making Essentials
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Casseroles & Baking Pans
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Pizza Essentials
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Welcome to Baking Central! ..... Beginner's tips, learning resources & more...

Baking is fun and easy ... learn "just how!"
Here are some of my favourite links which helped me get started. You will find resources on everything from baking bread to decorating your favorite cakes and cookies...

Volume to Weight Measures
1 cup	oz	gms
All-purpose flour	4+1/4	121
Cake flour	4	114
Bread flour	4+1/2	130
Whole wheat flour	4+2/3	140
Corn starch	4+1/4	120
Almonds,ground	3+3/4	107
Sugar,gran / superfine	7	200
Sugar, powdered	4	115
Sugar, light brown, packed	7+2/3	213
Sugar, dark brown, packed	8+1/2	240
Butter (2 sticks)	8	227
Cocoa butter	9	256
Shortening	6+3/4	191
Water	8+1/3	236
Cream, heavy or whipping	8	232
Milk, buttermilk	8+1/2	242
Sour cream, half & half	8+1/2	242
Honey	12	340
Corn Syrup	11+1/2	328
1 Egg, AA Large	2	57

Liquid & Dry Measures
1 pound	16 ounces
1 gallon	4 quarts 8 pints 16 cups 128 fluid ounces
1 quart	2 pints 4 cups 32 fluid ounces
1 pint	2 cups 32 tablespoons 16 fluid ounces
1 cup	16 tablespoons 48 teaspoons 8 fluid ounces
1/4 cup	4 tablespoons 12 teaspoons 2 fluid ounces
1 tablespoon	3 teaspoons 1/2 fluid ounce

Tweety says...