Baking doesn’t have to be complicated or challenging. Here is a simple baking conversion chart to help make sourdough baking more straightforward.
I have a true love for sourdough, which is not really a surprise at this point. My love and knowledge for this type of baking has grown a lot over the years.
Recipes continue to change, and get better, all in order to get more fermented grains into others homes.
If you are new to sourdough, you can look through over a hundred recipes available on this site, and you can even learn how to transform your favorite recipes into sourdough ones.
While many people use cups to bake with, others use a scale, so I wanted a place to be able to share measurements for both ways to make it more exact and accommodating.
Measuring Flour
- I’m not a technical baker. The “appropriate” way to measure flour is to fluff it up, spoon it into a dry measuring cup and then use a knife of straight edge to level it off. That is just too much fuss for me. I’m more of a dunk my measuring cup into my large canister of flour and shaking it level kind of person.
- If you research flour weights and measurements, you will find slightly differing amounts. These measurements will work for any recipes on this website.
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Benefits Of Using A Kitchen Scale:
- Many people love using a kitchen scale for baking because it can make baking much easier.
- More exact way of measuring.
- It becomes much easier when measuring small amounts of ingredients.
- Better and more consistent results.
- Measure everything in one bowl. You don’t need separate measuring cups, spoons, and liquid measuring cups.
Helpful Baking Tools
Cast iron dutch oven (for artisan loaves and boules)
Baking dishes and cast iron skillets
Sourdough Baking Conversion Chart
Tessa says
This is one of the most practical, useful posts I’ve ever found. Thank you, from a very amateur baker!
Amy says
This is a brilliant post, Lisa. You’ve become such an expert in sourdough! And your mission to get “more fermented food into others’ homes” is a great one! Thank you.
Jane says
Love your recipes. Wish you published a cookbook as I would love all your recipes.
Darlene says
I enjoy your site . I have learned different how to make sourdough bread from you . Could you please explain your chart in detail for someone new to bread 🥖 making? Thank you . I ‘ am completely lost looking at it . 😧
Darlene says
I think 🤔 I figured it out! Oh my goodness how simple !
Corrine says
I made your whole wheat sourdough recipe and the bread doubled in size in the bread pans but didn’t really rise when baking. Is this normal? I’m new to sourdough baking. This was the first time I was trying your recipe.
Paula Derflinger says
You are the bomb!!! Real. Practical. Things that are used everyday! I know another blogger who charges $19 for her sourdough recipes. I keep using your recipes!!
Nancy says
Hi Lisa, I have a question, I have a bread recipe that requieres 1 tbsp of instant dry yeast and 4 cups of Water, can I use the same recipe only with sourdough starter instead of yeast? If yes how much starter do i need for that recipe?
Lisa says
I would use 1/2 cup starter for that.
Sue says
Lisa, Thank you so much for the conversion chart.
Lisa says
You are welcome! Glad it was helpful! I know I use it a lot, too!
Katy Gatlin says
Hello. I am very new to sourdough and am only on day two making my starter. My question for you is, my husband has recently found out he’s borderline diabetic and needless to say we are having to change everything as far as our diet. I wondered your thoughts on what flour is best for him. I started my starter with King Arther flour.
Thanks I’m advance,
Katy
Lisa says
I’m not a medical professional, but lower glycemic flours are the better option. Many actually don’t have gluten. But if you ware wanting to stick with regular baking, then a whole wheat flour, spelt, einkorn are going to be a better option, and reducing the amount of all-purpose four used. Fermenting grains (making true sourdough bread) can also help lower the glycemic index making it a healthier option. Hope that helps.
Jeannie Hennig says
After watching many of your videos, I quit measuring and just started eyeing it. It’s worked out great so far. I don’t like the hassle of weighing or measuring. I love your cinnamon roll recipe. I will make them up and put 4 to a pan and freeze them. They just as good every time.
Lisa says
That is a great idea! Cinnamon rolls whenever you want them. I need to try that.
Michelle Klett says
So helpful. So now I’m really interested to learn why the weights are different for active and discarded starter? Thanks for the helpful tips!
Lisa says
Glad I could help. Active is lighter and bubblier, where discard is when it has fallen and become flat.