What is this?
This calculator converts between common baking units (g, oz, ml, tsp, tbsp). Bread baking benefits from weighing ingredients in grams because volume measures vary with ingredient density; using a digital kitchen scale is the most reliable approach.[1][2]
Why important: Small measurement differences change hydration and salt levels. Converting accurately keeps baker's percentages consistent and predictable for fermentation and crumb structure.[1][2]
Calculator
Results use: 1 oz = 28.3495 g; 1 tsp water = 5 ml ≈ 5 g; 1 tbsp = 3 tsp. For flours and salt, density adjustments applied.
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurement when converting units
Glass Jar for Starter
Good container for holding converted liquid measurements for starter builds
Dough Scraper/Bench Knife
Helpful when adjusting dough after converting ingredient amounts
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Recommendations by Flour Type
| Flour | Min % | Standard % | Max % |
|---|---|---|---|
| Preferred measurement | 0% | Use grams for flour and water for consistent baker's percentages% | 0% |
| Starter & small-volume ingredients | 0% | Use grams or milliliters; teaspoons are imprecise for salt and yeast% | 0% |
Hydration Ranges
1 ml ≈ 1 g for water; use this for most liquid starters and water additions
1 tsp of flour ≈ 2.6–3.0 g depending on sifted/packed state; salt is denser (~6 g/tsp)
Use precise factor 1 oz = 28.3495 g for repeatable results
Tips
💡 Weigh whenever possible
Weigh all ingredients on a digital kitchen scale — it removes volume variability and makes baker's percentages meaningful.[1][2]
💡 Account for starter water
When converting recipe hydration, include water contained in your starter. That total water affects final hydration and dough behavior.[1][2]
💡 Convert small volumes carefully
For ingredients measured in tsp/tbsp, convert to grams using ingredient-specific densities rather than assuming 1 tsp = 5 g, especially for salt and flour.[1][2]
💡 Use appropriate tools
When measuring starter or small amounts, a glass jar for starter or a clear container helps gauge volumes; use a dough scraper/bench knife for handling dough after adjustments.[1]
💡 Cross-check with temperature and texture
Converted quantities may need minor adjustments to reach target dough temperature or feel — measure dough temperature with an instant-read thermometer and adjust water sparingly.[1][2]