What is this?
This calculator converts common volume measures (cups, tablespoons) into grams for different flour types. Volume measures vary by scoop technique and flour density; weighing ingredients eliminates that variability. Use a digital kitchen scale for best results.[1][2]
Why important: Sourdough formulas rely on baker's percentages (weights). Converting accurately avoids inconsistent hydration and fermentation times. Different flours (rye, spelt, whole wheat) have different densities and absorb water differently, so the grams-per-cup differ.[1][2]
Calculator
Uses recommended grams-per-cup for selected flour
Helpful when you want to confirm or scale recipes
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements when converting volume to weight
Large Mixing Bowl (LIANYU)
Useful for mixing measured flours and assessing dough consistency
Banneton Proofing Basket (DOYOLLA)
Helps shape dough after you convert and weigh ingredients precisely
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Recommendations by Flour Type
| Flour | Min % | Standard % | Max % |
|---|---|---|---|
| Bread flour | 125% | % | % |
| High-gluten flour | 130% | % | % |
| Medium rye flour | 136% | % | % |
| Spelt flour | 120% | % | % |
| Whole wheat flour | 130% | % | % |
Hydration Ranges
A 'cup' can vary by ±10–15% depending on packing and technique; weighing removes this error.[1]
If dough feels too slack or dry after converting, adjust water gradually — weigh and note changes for future bakes.[1][2]
Tips
💡 Weigh, don't scoop
Always weigh flour with a digital kitchen scale rather than scooping with a cup. Scooping compresses flour and increases the true mass per cup.[1]
💡 Spoon-and-level vs. scooping
When you must use cups, use the spoon-and-level method (loose flour, spoon into cup, level with a knife). This more closely matches the grams-per-cup used here.[1]
💡 Account for starter water
When converting a recipe, remember total water includes the water in your starter — convert starter volume to grams as well before calculating hydration.[2]
💡 Use proper tools when mixing
After converting ingredients to weight, mix in a large mixing bowl and use a dough scraper to fold and assess dough consistency as you adjust hydration.
💡 Record your conversions
Keep notes of grams-per-cup for the specific brands you use; local flour milling and humidity change the practical numbers over time.[1][2]