This page has a listing of common weights and measures that baker's use from the book "The Bread Baker's Apprecntice."
| Ingredient | Weight | Volume |
|---|---|---|
| Unbleached bread or all-purpose flour |
16 ounces/454g 4.5 ounces/128g |
3½ cups 1 cup |
| Whole wheat flour | 16 ounces/454g 4.5 ounces/128g |
3½ cups 1 cup |
| Coarse Whole wheat flour | 16 ounces/454g 4.25 ounces/128g |
3¾ cups 1 cup |
| Cornmeal (coarse) | 16 ounces/454g 6 ounces/170g |
2⅔ cups 1 cup |
| Rolled oats | 16 ounces/454g 4 ounces/113g |
4 cups 1 cup |
| Salt (table grind) | 1 ounce/28g 0.25 ounces/7g |
4 teaspoons 1 teaspoon |
| Salt (kosher) | 1 ounce/28g 0.25 ounces/7g |
7 teaspoons 1¾ teaspoons |
| Salt (sea) | 1 ounce/28g 0.25 ounces/7g |
6 teaspoons 1½ teaspoons |
| Instant yeast | 1 ounce/28g 0.25 ounces/7g 0.11 ounce/3g |
3 tablesppons 2¼ teaspoons 1 teaspoon |
| Active dry yeast | 0.25 ounces/7g 0.11 ounce/3g |
2½ teaspoons 1 teaspoon |
| Granulated sugar, baking powder, baking soda |
1 ounce/28g 0.25 ounce/7g |
2 tablespoons 1½ teaspoons |
| Oil, butter, shortening, milk, water, most liquids |
8 ounces/227g 1 ounce/28g |
1 cup 2 tablespoons |
| Powdered milk (DMS, or dry milk solids) |
8 ounces/227g 1 ounce/28g |
1½ cups 3 tablespoons |
| Eggs | 1.65 ounces/47g | 1 large egg(without shell) |
| Egg yolk | 0.75 ounce/21g | 1 yolk from large egg |
| Raisins | 16 ounces/454g 6 ounces/170g |
2⅔ cups 1 cup |
| Barm (sourdough sponge), poolish (yeasted sponge) |
16 ounces/454g 7 ounces/198g |
2⅓ cups 1 cup |
| Firm starter, biga, paté fermentée |
16 ounces/454g 5.4 ounces/153g |
3 cups 1 cup |
| Honey, molasses, corn syrup | 1 ounce/28g | 1½ tablespoons |