A Bake-Keeper Free Printable
Conversion & Baker's-Percentage Cheat Sheet
Keep this by the scale, for the one time a recipe is only in cups.
Grams ↔ Cups / oz (approximate, spoon-and-level)
| Ingredient | 1 cup | 1 tbsp | 1 oz |
|---|---|---|---|
| All-Purpose Flour | 120 g | 8 g | 28 g |
| Bread Flour | 127 g | 8 g | 28 g |
| Whole Wheat Flour | 113 g | 7 g | 28 g |
| Water | 236 g | 15 g | 28 g |
| Table Salt, fine | 292 g | 18 g | 28 g |
| Active Starter (100% hydration) | 240 g | 15 g | 28 g |
Baker's Percentage, Quick Math
- Flour is always 100%. Everything else is a % of flour weight.
- Hydration % = (water weight ÷ flour weight) × 100
- Salt is typically 2% of flour weight (1.8 to 2.2% range)
- To scale a recipe: multiply every ingredient by (your flour weight ÷ original flour weight)
- Adding whole wheat or rye? It drinks more water. Add 5 to 10% more hydration
Don't want to do the math by hand? Plug your own numbers into the Sourdough Calculator instead.
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