The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New to the Fresh Loaf

thunderlake's picture

New to the Fresh Loaf

Greetings from the Upper Peninsula of Michigan..

I have a couple of questions - how do I convert grams to cups?

Is there a basic bread recipe here that I could start with? I have white whole wheat and yeast and sugar ?

Thank  you and Happy New Year to everyone!!


Floydm's picture


Grams to cups is iffy, since different flours with different moisture levels and packed differently will weight out differently.  A cup of unsifted flour is typically in the 125-150g range, but take that with a grain of salt.

If you are looking for a pan loaf, my standard recipes is 3c flour, 1c warm milk, 2t instant yeast, 1T sugar, 1T butter.  That'll get you a basic white bread.  Sub in 1c of whole wheat for 1c of the white flour and you'll have something pretty tasty.  Mix, rise for 90 minutes, shape and let rise another hour in the pan, then bake at 375 for 45 minutes.  You should be good to go.

Good luck!

Ford's picture

I find that weighing things is easier, faster, and, more accurate than measuring by volume.  However, I have sent you a chart, by email, to help you convert.

Welcome to The Fresh Loaf.


adri's picture

If you have a recipe in cups, I'd just weight everything in a small bowl or something and then continue with the proportions in weight.

It's much easier to see if something is off (like hydration level) and you can adjust it easily to the amount of bread you want to make (... or fits in your bannetons).

The problem it, that there are always some recipes that have cups of flour but spoons of salt. Usually you can just ignore those recipes as they are no good anyway.
Any good recipe will give you either everything in the same measurement (with cups of salt you can at least calculate), weight (doesn't matter if it is oz. or g) or bakers percentage.

embth's picture

There are some good recipes out there that do not deal with baker's math.  Many old family recipes call for "butter the size of an egg" or "enough flour to make a workable dough."   Bread making instructions were not as scientifically written 50 years ago….but people made great breads!

adri's picture

Of course there are. Private ones written on a post-it for family members.
But those you don't give to anyone outside of your family that doesn't know the result and can judge if everything went well or not.
Once you want to pass these recipes to someone else, you usually properly measure everything.

Here in Austria now you just need 3 years of apprenticeship to be allowed to commercially bake bread. But even in this shortened period of time you learn the math. In Germany you still need someone with master diploma present, I believe.
This was 50 years ago and even 100 years ago.
Any good book therefore always had proper measurements.

As to private recipes here: Yes, sometimes there are things like "1 package of yeast" or "half a piece of butter". But those packages seem to be standardised here and in my family people almost always added the weight in brackets also.

embth's picture

I collect old cookbooks dating back to the late 1800's.  Recipes were often published in cookbooks with very little in the way of measurements or process instructions.  The authors assumed that the reader would have good basic kitchen skills.   These cookbooks were written for homemakers, not professional bakers.   I have read bakery "trade magazines"  from the early 1900's and the recipes are more structured.  A professional baker, working with large quantities and small profit margins, would certainly want detailed instructions.   

embth's picture

Hello from a "neighbor" across the big lake.  If you check Target or similar stores, you will find digital scales for about $20.  A scale is a good tool to have not only for baking but also to help with the New Year resolutions that follow over indulging in what was baked.    : )

aptk's picture

You're gonna love it here! I'm a "by the cup" bread baker. Happy baking!


kensbread01's picture

Most people will agree that once you start getting serious, you'll want a digital scale.  I baked bread for years without one, not I can't live without it!  Live anywhere near Watersmeet?  Love the fishing in Sylvania ;-)