Christine's Sourdough Starter Guide

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Volume to Weight Conversions

A kitchen scale is always recommended when it comes to baking. This is because many ingredients' volume can change depending on temperature, type and other factors. For example, your starter will be a lot more voluminous when it's active.

Here are some approximate volume to weight conversions I made for anyone who can't get their hands on a scale.

Ingredient Volume Weight
Starter (100% hydration, pre-feed) 1 tbsp 26g
Flour 1 cup 130 - 150g
Water (room temp) 1 cup 226g
Salt 1 tsp 6g

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