Baking Measurement Converter
Convert common sourdough ingredients between volume and weight so your formulas stay accurate. Use it when a recipe gives cups but you want grams, or grams but you need quick kitchen volume conversions.
How to Use This Converter
- Select your ingredient.
- Choose conversion direction (volume to weight or weight to volume).
- Enter your amount and unit.
- Use the result plus alternate units for quick scaling.
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Sourdough Ingredient Conversion Chart
Reference values for common sourdough ingredients.
| Ingredient | 1 Cup | 1 Tbsp | 1 tsp |
|---|---|---|---|
| All-Purpose / Bread Flour | 120g | 8g | 2.6g |
| Whole Wheat Flour | 113g | 7g | 2.3g |
| Rye Flour | 106g | 6.6g | 2.2g |
| Water / Milk | 240g | 15g | 5g |
| Active Sourdough Starter | 227g | 14g | 4.7g |
| Fine Sea Salt | 288g | 18g | 6g |
| Diamond Crystal Kosher Salt | 135g | 8g | 2.8g |
| Olive Oil | 216g | 13.5g | 4.5g |
Frequently Asked Questions
Why is weighing ingredients better than using cups?
Volume measurements (like cups) are highly inaccurate for baking. A cup of flour can vary from 100g to 150g depending on how tightly it is packed or whether it was spooned or scooped. Weighing ingredients in grams guarantees you have the exact ratios needed for the recipe to succeed every single time.
Does my starter weigh the same as water?
A 100% hydration starter (fed equal parts flour and water) weighs slightly less than pure water per volume because of the trapped fermentation gases. While 1 cup of water is 240g, 1 cup of active, bubbly starter is typically around 227g.
How do I measure salt accurately?
Sourdough recipes typically require between 1.8% to 2.2% salt. Because different brands of salt have different crystal sizes (e.g., Diamond Crystal Kosher vs. Morton vs. Fine Sea Salt), measuring by volume is extremely risky. Always use a digital scale for salt to avoid an overly salty or bland loaf.