I'd say the addition of a kitchen scale is the next step in your culinary journey. You'll find it very useful, pretty affordable and not very space intensive.
Are you trying to convert 28 grams of flour into 1/4 cup, say? I think you would make good use of a kitchen scale if you don't already have one. Measuring dry ingredients by volume is so inaccurate as different people pack them in differently. What I love about cooking by weight is that there are much less dirty dishes: one bowl, a scale and the "tare" button are your friends.
You can use a conversion calculator online. Converting weight to volume isn't an exact science, only because grams and ounces are the most accurate unit of measurement for baking. But for a small batch recipe it shouldn't be a big deal.
http://www.onlineconversion.com/weight_volume_cooking.htm
Not sure what you mean by "volume"? Do you mean "metric" to our American system ie. ounces, etc.? If yes, there are quick easy conversion tables on IPhone apps. And Google.
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http://www.onlineconversion.com/weight_volume_cooking.htm