The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Jewish Salt Sticks

Jposephjk's picture

Jewish Salt Sticks

I have only been attempting to broaden my baking exposure recently.

I saw a recipe for Jewish Salt Sticks presented by one of your  members.

I did not understand how all the measurements were in ounces.  for

example 1.5oz beaten egg, 0.6 oz salt  & 0.5oz malt  syrup/powder.  Near

the end it says to let sticks to fully proof.   I have only been exposed to

baked good recipes meant for the lay person.  If there is a conversion chart

for measurements I would appreciate findiong where to get on.

Email any help to


G-man's picture

There's no single convserion chart for weight to volume or volume to weight, because the same volume of any given ingredient except water produces any number of different weights depending on a ton of factors.

So here's what I found. I don't vouch for the accuracy of this at all.

1 cup AP flour: 125g/4.5 oz

1 cup white granulated sugar: 200g/7 oz

1 cup brown sugar: 220g/7.8 oz

1 tbs salt: 9g/0.66 z

1 cup syrup: 312g/11 oz

1 cup egg: 50g/1.75 oz

This comes with a disclaimer:

Volume measurement will not, except by accident, be able to achieve what this recipe is pointing toward.It's $20 for a very good kitchen scale that measures in ounces and grams. It's a small investment, and worth it.

Good luck.

Elagins's picture

You can find a full volumes/oz/grams conversion chart for most baking ingredients at

Stan Ginsberg

G-man's picture

I stand corrected. Thanks Stan.

Elagins's picture

np G-man. happy baking!


Aussie Pete's picture
Aussie Pete

Hi Jposephjk

2.8?(something)  grams is equal to 1 ounce in weight.

For an easy maths conversion I take the the 2.8? up to 3 grams to either multiply or divide.

eg. 30 ounces of bread flour converted to Grams would be 30 ounces/3 = 10grams.

or the reverse being 10grams of flour X 3 = 30 ounces.

Although not entirley accurate to scale it makes the maths side simple and I have yet to have a converted recipe fail. You can also buy digital scales that have a ounces or gram reading like mine.

Hope this helps........Cheers...........Pete.

pmccool's picture

There are 28.3 grams to the ounce, not 2.8 grams to the ounce.  So 30 ounces x 28.3 grams/ounce = 849 grams.

Yet another reason for working entirely in the metric system, instead of going back and forth.


Aussie Pete's picture
Aussie Pete

Hi PMcCool,

You know your was late after a big day at work. I was still on auto pilot and I didn't check. I placed the decimal point in the wrong place without thinking or realising.

I think I will just stick to my kitchen digital scales(as well as sticking my head in the oven.....oh hell even thats electric) with the metric or imperial button...........apologies to all.......and yes it is 30 I multiply by not 3.

Ah well........whats 10% between bread baking lovers..............

Thanks PMcCool..................Cheers..............Pete.

pmccool's picture

Ask the bright boys and girls at NASA about one of their recent Mars satellites that crashed because someone miscalculated.

At least you didn't flush billions of dollars down the drain because of a decimal point.


dabrownman's picture

and I have never heard of Jewish salt sticks.  Is it a regional or European thing.?

Postal Grunt's picture
Postal Grunt

J Hamelman's "Bread" mentions Salzstangerl or salt sticks being found in Austrian and German bakeries. He adapts his formula for 40% Caraway Rye (pg. 194 in my copy). I found quite a few threads in the archives that detail experiences with the formula. Perhaps someone can contribute with their experience making Salzstangerl with the formula.

Aussie Pete's picture
Aussie Pete

Hi There all,

Down in Australia I do not have access to a lot of Jewish bread recipies. Any chance of posting and sharing "Jewish Salt Sticks" on this site please?

I and others I'm sure would be grateful................Pete.

EvaB's picture

book written by Stan and Norm, has the salt sticks in it. They are a wonderful collection of Jewish recipes and of course history of Jewish bakeries in North America, worth it, and yes there are errors in it, but also the errata is posted on Stan's web site along with conversion tables, and much more!

I think they are a fairly simple thing to make, so give the book a whirl. Its not terribly expensive and besides its worth it for the historical information alone, especially if you don't have a lot of access to that type of recipe and history.