Looking for Sourdough? 
Want to make a sourdough recipe but don't have a kitchen scale on hand? No problem. Here is a handy dandy, baking conversion chart to make baking sourdough without a scale easy!
Use the scoop and level technique to measure your flour if you do not have a kitchen scale. As flour sits in a bag or canister it becomes more compact. You will need to fluff it up before measuring so that you don't end up with too much flour in your dough.
- Use a spoon to stir the flour while it is in its container.
- Scoop the flour into a measuring cup until it is heaped on top.
- Use a butterknife to level off the top.
This should give you the most accurate measurement of flour.
ACTIVE SOURDOUGH STARTER
- 50 g = ¼ cup
- 65 g = ⅓ cup
- 100 g = ½ cup
- 150 g = ¾ cup
SOURDOUGH DISCARD (UNFED)
- 10 g = 2 teaspoons
- 15 g = 1 tablespoon
- 62 g = ¼ cup
- 100 g = ⅓ cup
- 125 g = ½ cup
- 200 g = ¾ cup
FLOUR (AP, Bread and Whole Wheat)
- 40 g = ⅓ cup
- 50 g = ⅓ cup + tablespoon
- 60 g = ½ cup
- 90 g = ¾ cup
- 100 g = ¾ cups + 1 tablespoon
- 125 g = 1 cup + 1 teaspoon
- 200 g = 1 ⅔ cups
- 250 g = 2 cups + 2 teaspoons
- 300 g = 2 ½ cups
- 360 g = 3 cups
- 375 g = 3 cups + 2 tablespoons
- 400 g = 3 ⅓ cups
- 440 g = 3 ⅔ cups
- 450 g = 3 ¾ cups
- 480 g = 4 cups
- 500 g = 4 cups + 2 tablespoons
WATER/MILK
- 15 g = 1 tablespoon
- 250 g = 1 cup + 2 teaspoons
- 270 g = 1 cup + 2 tablespoons
- 300 g = 1 ¼ cups
- 325 g = 1 ⅓ cups + 1 teaspoon
- 350 g = 1 ⅓ cups + 2 tablespoons
- 360 g = 1 ½ cups
- 365 g = 1 ½ cups + 1teaspoon
- 375 g = 1 ½ cups + 1 tablespoon
- 390 g = 1 ½ cups + 2 tablespoons
- 400 g = 1 ⅔ cups
- 420 g = 1 ¾ cups
These measurements may vary from other baking conversion charts that you find, but they apply to all of the recipes on this website.
PREVIOUS
Katie Bates says
Hi there! I have a question. What would 128g of active starter be in cups?
Amy says
It should be about 1/2 cup + 2 tablespoons.
Mia says
Hi, Amy,
Thanks for the awsome recipe. My boys loves pizza. I tried your recipe for tonight's dinner and the pizza tasted amazing but the base was uncooked and I tried to made the second pizza base sinner but turns out a bit better still slightly uncooked. Has this happened to you before? How to solve the uncooked base?
All the best
Mia
Amy says
Hi Mia, you may want to cook the base a few minutes longer than the directions call for. It could be a matter of how hot the pan is.
Barbara says
Thanks for the great info. Why is there a difference of weight of the Active Starter vs. Discard?
Amy says
Hi Barbara! That's because a half cup of active starter contains lots of air bubbles which reduces the weight. 🙂
Rich says
This rocks! Thank You!
Joyce says
Thank you! This will make things so much easier!
Amy Duska says
You are so welcome 🙂
Maria says
Thank you for this!