What is this?
Converting cups to grams replaces volume measures with weight. Weight is more precise: 1 cup of all-purpose flour is approximately 120–140 g depending on how it's measured.[1] Accurate weights reduce variability in sourdough.[1][2]
Why important: Sourdough recipes rely on baker's percentages and consistent hydration. Measuring by weight removes pack/loose cup differences, preventing unexpected dough hydration and fermentation speed changes.[1][2]
Calculator
Uses typical grams-per-cup values; for best accuracy weigh with a Digital Kitchen Scale.
Values are approximations. Flour pack density and humidity change grams per cup; prefer weighing on a kitchen scale.[1][2]
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements
Dough Scraper/Bench Knife
Helpful for handling weighed dough
Glass Jar for Starter
Store and observe starter activity
Jar Spatula
Measure and mix starter reliably
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Recommendations by Flour Type
| Flour | Min % | Standard % | Max % |
|---|---|---|---|
| All-purpose flour | 120% | 125% | 140% |
| Bread flour | 120% | 130% | 150% |
| Whole wheat flour | 120% | 140% | 160% |
| Rye flour (medium) | 100% | 130% | 140% |
| Water | 236% | 236% | 236% |
Hydration Ranges
Typical range 120–150 g depending on flour type and how the cup is filled.
1 US cup water = 236 g exact; use this for hydration calculations.
Salt is dense; 1 cup table salt ≈ 288–300 g — measure by weight or use teaspoons for recipes.
Starter density varies (liquid vs stiff). 1 cup active starter ≈ 240–250 g; include starter water in hydration calculations.[1][2]
Tips
💡 Weigh ingredients where possible
Always prefer a Digital Kitchen Scale. Weighing eliminates packing differences and gives reproducible dough hydration and fermentation results.[1]
💡 Use consistent cup technique
If you must use cups, use the spoon-and-level method for flour: spoon flour into the cup and level with a straight edge to approach the grams-per-cup values in the table.[1][2]
💡 Include starter water in hydration
When converting starter by volume, account for its water content. Recipe hydration refers to total water including starter — adjust conversions accordingly.[2]
💡 Calibrate for your flour
Different brands and seasons change absorption. Weigh a sample cup of your flour to determine your personal grams-per-cup and update your conversions.[1][2]
💡 Recommended tools
Use a reliable Digital Kitchen Scale and a Dough Scraper/Bench Knife for handling weighed dough. Store starters in a Glass Jar for Starter and measure with a Jar Spatula for accuracy.