Michael Kalanty

5 – Grams

Appears in
How to Bake Sourdough Bread: Fermentation, Starters & Recipes
How to Bake Sourdough Bread

By Michael Kalanty

Published 2025

  • About
In these bread formulas, the gram weights are the ones that count. These are the ones that are multiplied to give larger yields. These are the numbers you want to work with for better results and an easier time of things in the bakeshop.

For the basic yield of each formula, ingredient weights are in grams or in ounces and pounds. Ingredient weights for 8-Quart and 20-Quart mixers are given only in grams. If you have a scale that reads decimal pounds, refer to HTBB, Appendix 5.

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