Dough & BrineCups to grams
Most American recipes measure in cups; ours use grams. A cup of flour weighs something different from a cup of sugar, so we convert per ingredient.
Ingredient
Measure
How much
1 cup all-purpose flour
grams
Source: USDA FoodData Central (FDC 168936). How you scoop flour can easily make a 10 percent difference; weigh it if you can.
Converting yeast
The recipe calls for
How many grams
| Amount | Ingredient | Baker’s percentage or note |
|---|---|---|
| 7 g | instant yeast | |
| 8.8 g | active dry yeast | |
| 21 g | fresh yeast |
Rule of thumb: use 1.25 times as much active dry yeast and 3 times as much fresh yeast as instant yeast. Brands differ. Dissolve active dry yeast in a little lukewarm water first.
Swapping yeast for sourdough starter
Starter does not convert neatly to yeast: how strong it is depends on your starter and your kitchen. Replace the yeast with 15 to 20 percent active starter by flour weight, take half of that amount off the flour and half off the water, and expect a rise two to three times as long.