Submitted by sphealey on May 21, 2006 - 8:44am
Here are some commonly needed volume to weight conversions from a popular reference:
All-purpose flour: 1 cup = 5 oz = 142 g
Bread flour: 1 cup = 5.5 oz = 156 g
Whole wheat flour: 1 cup = 5 oz = 144 g
Rye flour: 1 cup = 4.6 oz = 130 g
For reference
1 cup = 2.37 dl
1 dl = 0.423 cup = 6.8 tbs
(cup and tbs are US (presumably ANSI) cup and US tablespoon. I have no idea what a metric cup or metric tablespoon are, although they do seem to exist!).
sPh
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Starter weight
How much does starter weight? Let's say 2 cups rye starter?
Steph
Steph
The weight of the starter would depend entirely on the hydration of the starter. I like to relate everything to the amount of flour used. For example if you have a starter that you feed 1 cup flour and 1 cup by volume it is at 166% hydration. Water (237g) divided by Flour (142g) equals 1.66 or 166%. For me it is much easier to calculate the amount of starter needed for a dough as a percentage. It will save you having to convert back and forth. Hope this helps.
Da Crumb Bum