Actually, those 'technical measurements' like grams are much easier than our confounding system of cups and ounces (which must be differentiated by liquid or solid measure).  You don't need to gain any 'technical' proficiency, all you need is to invest less than $40 in a digital scale (most post in both kilograms/grams and pounds/ounces).

Then you simply weight ingredients.  It couldn't get much easier.

The problem with measuring in scoops is that - especially for your flour measures - you are going to get inconsistent results unless you are lucky enough to always scoop the same weight of flour per cup - something that's much more difficult to accomplish than weighing flour on a scale.

Bottom line: the reason most TFL members post recipes in grams is not because we're so technically sophisticated but because it's the simplest way to achieve consistent results in baking breads.

Larry

Hi Halperinr,

Except for a few, we're all amateur bread bakers here.  We've just learned (the hard way) that measuring by volume (cups) often winds up with inaccurate amounts and inconsistent results. 

Your cup of flour could contain as much as an ounce or two more - or less - than mine.  Susan of Wild Yeast did an experiment on weighing flour, which  you should read at this link

There are many benefits of scaling, but if you don't want the accuracy that measuring by weight gives, you can find many online conversions sites by doing a Google search.  Just use the terms "weight to volume" and you'll have a long list to choose from.  I can't vouch how accurate any are, which is why I'm not providng a link.

I do hope you'll consider getting a digital scale and using it, because it will make a world of difference in your baking.

Rose Levy Beranbaum's _The Bread Bible_ has an extensive volume <=> weight conversion table in an appendix, with both metric and US ANSI weights.  You might want to borrow that book from the library and take a look at the table.

One point though is that just as there are many ways to measure ingredients by volume, there is no agreement among bakers and food scientists on exact volume <=> weight conversions.  Rose Levy worked with food scientists at the US Dept of Agriculture to build her table (being Rose Levy I am sure she just picked up the phone and called the Secretary of Agriculture to get started), but it differs from many other, equally well sourced conversion tables out there.

sPh

When I first started baking I always used cups, teaspoons, etc. I finally broke down and bought a cheap scale and quickly fell in love with how much easier it is to weigh ingredients in grams than try to measure cups, etc. My cheap scale finally quit on me in the middle of a recipe and husband was dispatched on the double to get another one. We ended up with a really nice OXO scale that I love. It measures in ounces and grams. I think once you try it you'll never look back =).

While I am sure this advice is well-meant (and I too use a scale 98% of the time), let's keep in mind that the original poster specifically asked for help with conversions because she did not feel comfortable measuring with weights.  Let's not scare off an aspiring artisan bread baker by being dogmatic to initial questions ;-)

sPh

Some of the terms used on this site (and other bread baking sites) and in bread books may be unfamiliar to you at first, but scaling/weighing ingredients will avoid frustration and help you get consistant results. If you think you're going to pursue home baking you really need a way to measure accurately.   Using volume measurements (cups, spoons, etc.) won't give you the level of accuracy you need.   One of the main advantages of scaling/weighing your ingredients is you get exact same amount of ingredient each time if you weigh it accurately.  For the most part we're all using the same 4 ingredients---water, flour, leavening and salt. The key to consistent results is accurate measurements. 

Another reason for scaling/weighing your ingredients is that it allows you to easily and quickly increase or decrease the volume of dough in a recipe/formula through multiplication of the individual ingredient weights. 

Also, if and/or when you buy a scale get one that gives weight in both OZ (ounces) and KG (kilograms) and make sure it will weigh at least 5 lbs of ingredients.  I have a Salter Electronic Aquatronic that works great, which, as I recall, costs about $30.00 and will weigh up to 12 lbs and has buttons for ML/FL.OZ, KG/LB.  There are many good scales out there.  Google "kitchen scales" and see what you come up with.

Good luck with your baking---and scaling.

with everyone here who suggests the use of a scale.  I take pains to convert the volume measurements to grams by referring to my conversion tables that I download from the internet.   TodayI found an error in one of the charts where I'm told 1 cup wholewheat flour is equiv. to 8.5 ounces =156 grms.    When I crossed-checked 8.5 ounces on my iPhone converter app. it shows me 8.5 oz is equiv. to 240 grms.  I was totally confused.  I tend to avoid recipes using volume measurements.  I grew up with imperial measurements using lbs and ozs, feet and inches etc.  but when it comes to baking, I'm all for metric!!

Hi

28.4g to 1oz; so 8.5oz = 240g and a very very tiny bit [241.4].

Here in the UK metric is slowly finding acceptance; quite bizarrely!

I first went to school before the 1960s were out, and I was taught the metric system even back then.   I've learnt to work imperial just so I can convert, but to me it's very old-fashioned and difficult.   Why work in multiples of 14, or 16 when you can use a system based on 10, 100, 1000 etc?   The relationship to bakers % becomes all the more obvious.

Each to their own, of course, but volume measuring would be enough to stop me from baking.   I would never dream of trying to convert to weight and hoping to be accurate.   But if others have success, that's great.

Best advice in this post?   Buy scales; couldn't agree more, especially with everything that Larry wrote!

Best wishes

Andy

I developed a couple of charts to help with this. One is weight to volume and the other is a sourdough starter maintenance chart. These have been researched from a variety of sources and I find them useful.

Weight to Volume Measurements

Sourdough Starter Maintenance Guide:

Have been seriously baking for about 6 months.  I have only been getting consistant results since I went to an OXO scale about a month ago.  It has an automatic tare and can measure in grams and ounces (lbs.) Now, I can vary my retardation times, amount of water spray, etc., and have an idea of which variable is effecting my breads. (SD)  Right now it takes about 43-44 hours to have a loaf(s) done.  I got mine at Bed,Bath & Beyond for ~ $50.  Best investment ever.