Every once in a while, I’ll look at the list of search terms that brings people to my blog. As you can see from some of the search terms above, lots of people look for sourdough starter equivalents.
Most of the sourdough bread recipes I’ve seen (and have written) call for starter weighed in grams. If you don’t have a scale, you’ll want those measurements in volume. But I’ve included conversions going in the other direction as well, from US cups to grams. Sometimes you’ll use a recipe that lists an ingredient in cups but you’d rather use your scale—especially if you live outside the US.
I worked out these conversions using my 100 percent hydration sourdough starter, which contains equal parts flour and water by weight. When I feed my sourdough starter (which I generally keep small), I’ll add 40 grams of flour and 40 grams of water to a spoonful of starter from the previous batch.
Metric to US
| Metric | US |
|---|---|
| 25 grams sourdough starter | 1 tablespoon + 1 generous teaspoon |
| 50 grams sourdough starter | 3 tablespoons |
| 100 grams sourdough starter | 1/3 cup + 1/2 tablespoon |
| 150 grams sourdough starter | 1/2 cup + 1 tablespoon |
| 320 grams sourdough starter | 1 cup + 2 1/2 tablespoons |
US to Metric
| Metric | US |
|---|---|
| 1 tablespoon sourdough starter | 17 grams |
| 2 tablespoons sourdough starter | 34 grams |
| 1/4 cup sourdough starter | 69 grams |
| 1/3 cup sourdough starter | 92 grams |
| 1/2 cup sourdough starter | 138 grams |
| 2/3 cup sourdough starter | 184 grams |
| 1 cup sourdough starter | 276 grams |
Go here for a post that converts the sourdough bread ingredients to US cups.
Thank you. This is so helpful. I’m in the US and only use weights. I’m glad I found your blog using those keywords.
Hi Dorothy,
I’m glad you found it helpful. Apparently a lot of people are looking for this info!
Happy baking,
Anne Marie
Help! How many cups is in 475 grams of starter, thank you.
Hi Tommy,
That’s about 1 3/4 cups.
~ Anne-Marie
Hi Anne-Marie,
I tried the making sourdough bread following the Tartine recipe (which at time was not that clear) and your posts provided that clarity! However, since I am in New England my home temperature is much less than the recommended 78 – 82 degrees. It took a while to make my starter as it was not rising and falling predictably. I used it anyway after 14 days trying to make it and the taste of my bread was wonderrful but it was very dense on the bottom with large air holes on the top. It almost seemed like somewhere along the way the dough sunk or was not light enough to rise. Any suggestions on how I could make it more airy (with larger air holes – not sure what the correct term is for this). Want to try again this weekend. Thanks so much!
You’re missing something: the weight/volume conversion for dried sourdough starter. Please help!
I see so many different calculations for 1/2 cup conversions to grams. Starter, water and flour all different. Some sites say the same grams fir each one. How do I know which one to follow?
Thank you soo much for this conversion. I only use metric and I avoid recipes that look good because I want to avoid washing the measuring cups. Thanks from the bottom of my lazy little heart.
HI, if 120 g of Sourdough discard? I checked and it is 1/2 cup flour with 1/4 water. However, for how long we need to leave it to ferment before using in a cookie recipe? (We do not want to make the bread; but using the discard in a different recipe). Thank you very much, Zainab,
Hello! If you use active starter, you’d wait until it has approximately doubled its size. This can take six hours or longer after a feeding, depending on your kitchen’s temperature (or it might ferment faster). You can use the discard (the starter you remove before feedings) any time. I hope that helps!
I am a 73 year old man endeavoring to make sourbread. Having the grams to cups will at this point certainly make my life easier, so thank you so very much easier. After the first day I made my starter I have not noticed much fermentation any ideas
I’m glad you found the measurements useful. That’s normal for the starter to look basically lifeless after one day, especially if the weather is colder. It might not bubble for a few days. I hope today it is perkier.
is there a difference in weight between fed and unfed sourdough starter? One recipe I have calls for 1/2 cup of fed sourdough starter and I’m looking for the measurements in grams.
Hmmm, that’s a really good question. I suppose 1/2 cup of unfed could be a bit heavier because it’s so dense and not at all airy like 1/2 cup of fed, active starter would be. But if you stir down the active starter and remove as much air as you can, it should be very similar in weight. I’m going to have to test this out…