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.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
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
Measuring cups and spoons
Kitchen scale
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.