Artisan Breads 1..2..3..      
                Techniques and Tips for your Easy Artisan Loaves
Volume, 1 cup
Weight
(metric)
Weight
(English)
Water
237 g
8.3 oz
Milk, 2%
245 g
8.6 oz
Liquid levain
215 g
7.7 oz
Stiff levain
230 g
8.2 oz
Rye sourdough
230 g
8.2 oz
Buttermilk
245 g
8.6 oz
All-purpose flour
113-142 g*
4.0-5.0 oz*
Bread flour
136 g*
4.8 oz*
Whole wheat flour
130 g*
4.5 oz*
Rye flour,
medium grind
135 g
4.8 oz
Pumpernickel
flour
126 g
4.5 oz
Spelt flour
142 g
5 oz
Polenta
160 g
5.6 oz
Cornmeal
142 g
5 oz
Buckwheat
175 g
6.2 oz
Wheat germ
112 g
4 oz
Wheat bran
64 g
2.25 oz
Buttermilk powder
150 g
7.5 oz
Instant mashed
potato flakes
63 g
2.25 oz
Rice flour
164 g
5.9 oz
Oatmeal, dry
80 g
2.8 oz
Nonfat dry milk
69 g
2.5 oz
Sugar,
granulated
200 g
7 oz
Sugar, brown
packed
220 g
7.8 oz
Sugar, powdered
125 g
4.4 oz
Corn syrup,
honey, molasses
340 g
12 oz
Cocoa powder
110 g
4 oz
Egg, 1 large (not
1 cup)
48 g
1.7 oz
Oil
218 g
7.7 oz
Butter
225 g
8 oz
Peanut butter
260 g
9.3 oz
Sour cream
242 g
8.5 oz
Cream cheese
225 g
8 oz
Hard cheese,
shredded
50-110 g
2-4 oz
Soft cheese
175-225 g
6-8 oz
Hazelnuts/Filberts
,large whole
124 g
4.4 oz
Hazelnuts,
coarsely ground
130 g
4.6 oz
Nuts, chopped
84 g
3 oz
Raisins
150 g
5.4 oz
Pumpkin seeds
140 g
5 oz
Sunflower seeds
125 g
4.5 oz
Flax seeds
160 g
5.7 oz
Sesame seeds
128 g
4.6 oz
Rye berries
170 g
6 oz
Standard
semisweet chips
175 g
6.3 oz
Ghiardelli Bitter-
sweet chips
164 g
5.9 oz
Weight and Volume Converter
Want to start measuring by weight, but all
you have are volume based recipes?  Use
the converter below to convert between
volume and weight measurements.
*Unfortunately, opinions regarding the weight to volume ratio of flours vary
widely.  For example, King Arthur Flour lists 1 cup of all-purpose flour as
weighing 113 grams (4 oz), the USDA as 125 g (4.5 oz), Gold Medal as 135 g,
and Rose Levy Bierenbaum as 142 g (5 oz).  Using the dip and scoop method from
a canister of flour I get around 140-142 g, so that is the range that is used in the
recipes on this website.  
If measuring flour by volume for recipes on this
website, use the dip and scoop method.

As with all-purpose flour, opinions differ as to the weight of bread and whole
wheat flour, with some authorities listing the weights as significantly lighter than I
list above.  The weights given above are from literature sources as confirmed by
my own measurements, using the dip and scoop method from a canister.
Measuring and Converting
Salt
The density of salt (and thus
weight per unit of volume) varies
significantly with its form.  Use
the table below to help convert
among different forms.  (All the
recipes on this site use Morton
Kosher salt)
Salt Volume
Grams Salt
1 1/2 Tbsp
21
1 Tbsp
14
3/4 Tbsp
10.5
1 tsp
4.7
1/2 tsp
2.3
Morton
Kosher
Diamond
Crystal
Salt
Table Salt
1 tsp
2.25 tsp
0.8 tsp
3/4 Tbsp
1.7 Tbsp
0.6 Tbsp
1 Tbsp
2.3 Tbsp
0.8 Tbsp
1 1/2
Tbsp
3.4 Tbsp
1.2 Tbsp
1 cup
2.25 cups
0.8 cup
Yeast
Volume
Grams Yeast
1 1/2 Tbsp
14
1 Tbsp
9.3
3/4 Tbsp
7
1 tsp
3.1
1/2 tsp
1.6
1/4 tsp
0.8
Yeast Equivalents
Active dry yeast 1/2 oz (14 g,
1 1/2 Tbsp) = 1 oz (28.3 g)
compressed yeast