Northwest Sourdough Message Board

Weights and measures of common ingredients

 

 

Flour *

Ingredient Weight Volume

Unbleached bread flour

16 oz  (1 lb)

 454 g

3.5 cups

Whole wheat flour

16 oz  (1 lb)

 454 g

3.5 cups

coarse whole wheat flour

16 oz  (1 lb)

 454 g

3.75 cups
corn meal

16 oz  (1 lb)

 454 g 2.66 cup
rolled oats

16 oz  (1 lb)

 454 g 4 cups

 

* "If you are following formulas from another baking book, some of which might list 1 pound of flour as 4 or 4 1/2 cups instead of the 31/2 cups I use, remember that weight is always the preferred amount, not the volume. You might want to weigh out 1 pound of flour yourself and see exactly how many cups of flour it takes when you do the scooping"

 

Salt **

Ingredient Weight Volume Per Unit
salt (table grind) 1 oz 28 g 4 tsp 7
salt (kosher) 1 oz 28 g 7 tsp 4
salt (sea) 1 oz 28 g 6 tsp 5

 

** "Salt is always a tricky ingredient because various brands and types weigh out differently.  Some salt is coarser than other salt or, as in kosher salt, the crystals are hollow and very light" ... "However, if you prefer to bake with sea salt or kosher salt, remember that the weight will remain the same, but the spoon equivalent will differ"

 

Other ingredients

Ingredient Weight Volume
baking powder 1 oz 28 g 2 tbsp
baking soda 1 oz 28 g 2 tbsp
butter 8 oz 227 g 1 cup
corn syrup 1 oz 28 g 1.5 tbsp
eggs 1.65 oz 47 g 1 large
honey 1 oz 28 g 1.5 tbsp
milk 8 oz 227 g 1 cup
molasses 1 oz 28 g 1.5 tbsp
milk, powdered  (DMS: dry milk solids) 8 oz 227 g 1.5 cups
oil 8 oz 227 g 1 cup
raisins 6 oz 454 g 1 cup
shortening 8 oz 227 g 1 cup
sugar, granulated 1 oz 28 g 2 tbsp
vanilla 0.5 oz 14 g 1 tbsp
water 8 oz 227 g 1 cup
yeast, active dry 0.25 oz 7 g 2.5 tsp
yeast, instant 1 oz 28 g 3 tbsp

Source: 

Reinhart, Peter. The Bread Baker's Apprentice. Berkley / Toronto: Ten Speed Press, 2001.

09/26/2006 19:51:22 -0700