Sourdough Conversion Baking Chart (Grams to Cups)

Convert your sourdough recipe from grams to cups with this simple conversion chart! As you have probably noticed in your sourdough journey, sourdough bakers love to use kitchen scales. Not only can it be frustrating to find a recipe without gram measurements but costly, and not to mention, more clutter in the kitchen. So I have put together this chart for those that could care less about perfect weight and would just like to make their favorite recipes.

Want to make a homemade sourdough bread but in need of a homemade active sourdough starter? Check out this post: How to Make A Sourdough Starter From Scratch

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Now, if using a kitchen scale makes you feel more like a pro-baker, then more power to you! As for me, if I’m being completely honest, no doubt it is the best way for accuracy, but… the clean up is way less! I literally only have to wash a spoon when I throw sourdough ingredients together using a scale! The extra amount of time spent washing tablespoons, teaspoons, and cups, is time I could spend on folding a basket of laundry. Or writing this post! And to be quite honest, I find it a lot more impressive that the homemakers of the past could simply eyeball ingredients and come up with a perfect loaf of bread. Those are the true professionals!

But I digress. Other than less cleanup, here are some reasons you might want to make some room for another item in one of your kitchen drawers:

Try the The Best Sourdough Banana Bread!

Four and sugar being measured for Sourdough Conversion Baking Chart (Grams to Cups).

Is it better to weigh or measure ingredients?

Weighing ingredients for sourdough bread offers the best results rather than measuring them for several reasons:

Accuracy: Weighing provides precise amounts, which is crucial for consistent results. Measuring by volume can lead to variations based on how tightly ingredients are packed.
Consistency: Different flour, such as whole wheat flour or all purpose flour, can have varying densities, affecting volume measurements. Weighing ensures you’re using the same amount every time, regardless of the flour. (This can also include different brands of flour!)
Control: Sourdough relies on specific ratios of flour, water, and starter. Weighing helps you maintain these ratios accurately, leading to better fermentation and rising.
Less Mess: Weighing can be cleaner and quicker, as you can often weigh directly in the mixing bowl, reducing the number of dishes to clean.
Scalability: If you want to adjust a recipe (e.g., double it), it’s easier to scale weights than volume measurements.

Overall, weighing with a digital scale gives you more control and leads to more reliable baking outcomes!

The kitchen scale that I use is found here.

Weighing ingredients for Sourdough Conversion Baking Chart (Grams to Cups).

Why can I not always trust someone’s weight conversion?

It’s important to recognize that measuring flour and grains with cups can lead to notable variations! Even though I have provided specific weights, the gram amounts in conversion charts are approximate, because of differences in flour density and measuring methods. My results are based on my measuring method and the particular flour I am using. Your results may differ as indicated below!

You can’t always trust someone’s grams to cups conversions for a few reasons:

Different ingredients have varying densities, meaning the same weight can take up different volumes. For example, a cup of flour can weigh differently depending on how it’s packed.
People measure ingredients in different ways (scooping, spooning, leveling), which can lead to discrepancies in volume.
Not all flours or grains are created equal; whole grain flours, for instance, might have different properties compared to all-purpose flour.
Environmental factors can affect ingredient weight and volume. Flour can absorb moisture from the air, changing its density.
Different measuring cups and scales can have slight variations, impacting the conversion accuracy.

Tips for measuring ingredients with cups.

Here are some basic rules achieve the most accurate volume measurements when using this chart with store-bought flour:

Make sure to use dry measuring cups for dry ingredients and liquid measuring cups for liquids to ensure accuracy.
For dry ingredients like flour, scoop the flour into the cup with a spoon, then level it off with a straight edge (like a knife). This prevents packing the flour down. The amount of flour used will change wildly if packed down!
For ingredients like flour and sugar, aerate or “fluff” them with a spoon before measuring. This helps achieve a more accurate volume.
Don’t pack ingredients tightly unless the recipe specifically says to. Lightly spooning and leveling off is generally best.
Always use a straight edge to level off the top of the measuring cup for dry ingredients to ensure you’re using the correct amount.
For liquids, place the measuring cup on the counter or flat surface, fill the measuring cup to the desired mark, and check at eye level to ensure accuracy.
When measuring ingredients, do it over a separate bowl or plate to avoid spills, which can throw off your measurements.
Before measuring ingredients like brown sugar or powdered sugar, break up any clumps to get an accurate measurement.
Keep in mind that how active your sourdough starter is, will determine the amount you need! For instance, a mature starter will take up more space because of the bubbles, versus a discard sourdough starter, that is pretty much flat. It is also important to understand and know when you have an active starter so you can put in the appropriate amount of starter for the recipe. A cup of sourdough starter that is active will weigh less than a cup of starter that is discard.
Be mindful of the type of sourdough starter! Some bakers prefer to work with a stiff starter. This is a sourdough starter that does not have as much water compared to a standard starter, usually consisting of a water-to-flour ratio of 50–65%. However, some like to use a high-hydration starter, which is a sourdough starter with a water-to-flour ratio typically above 75%. This means it contains more water relative to flour, resulting in a wetter, more fluid mixture. The different amount of liquid can often lead to more open crumb structures in the finished bread, as the increased moisture can enhance fermentation and gas retention during baking. They can also yield a tangier flavor and a softer texture in the bread. So, the amount used can alter the type of recipe you are going for.