Should I measure liquids by weight or volume?

By weight. It is faster, cleaner and eliminates meniscus reading errors. For water, 1 ml equals 1 g closely enough for baking.

How much does one egg weigh?

A large whole egg without shell is roughly 50 g: about 30 g white and 20 g yolk. Weigh them when precision matters.

What is hydration in a recipe?

Total liquid as a percentage of flour weight. Higher hydration gives a more open crumb but a slacker, harder-to-handle dough.

Do I need a 0.1 g scale?

For salt, yeast, leaveners, stabilisers and pastes dosed at 1-3%, yes. A standard 1 g scale is fine for flour and sugar.

How do I weigh sticky ingredients like glucose or spreads?

Tare the mixing bowl and weigh straight into it, or warm the container slightly so the product flows and leaves less behind.

Why do my results still vary if I weigh everything?

Usually temperature, mixing time or oven variation. Start recording those three and the pattern appears quickly.

Baking Tips

How to Measure Baking Ingredients for Consistent Results

Crave Bake Supply Team 6 min readUpdated 2026-08-21

Digital kitchen scale weighing flour in grams surrounded by prepped ingredient bowls

Short answer

Weigh everything in grams, including liquids and eggs, using the tare button between additions. Convert your recipes to baker's percentages so you can scale them safely, weigh sticky ingredients directly into the mixing bowl, and record dough and batter temperature. Volume cups are the main reason two batches of the same recipe behave differently.

Table of contents

Why weight beats volume every time

A cup of flour can weigh anywhere from about 120 g to 150 g depending on whether it was scooped, spooned or settled in the bag. In a cake formula that is the difference between tender and tough. Grams remove the variable completely, and they make scaling arithmetic trivial.

Weight also lets you record what you actually did. If a batch is exceptional, you can repeat it exactly; if it fails, you can find the cause.

Correct weighing technique

Follow along

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Baker's percentages in five minutes

In baker's percentage, flour is always 100% and every other ingredient is expressed relative to it. A dough with 1000 g flour and 650 g water is at 65% hydration.

Once your recipe is in percentages, scaling is one multiplication and you can compare two recipes instantly. It is also the format professional suppliers and technical sheets use, so dosage advice like "2% improver on flour weight" becomes immediately usable.

The variables people forget to measure

Build a one-page batch record

For each recipe, keep a single sheet with ingredients in grams and percentages, mixing method with times and speeds, target dough or batter temperature, bake temperature and time, expected yield, and a notes line. This is the difference between a recipe and a process — and it is what makes a second baker able to reproduce your product.

Frequently asked questions

Written by

Crave Bake Supply Team

We supply professional European baking ingredients to bakeries, pastry shops and home bakers from our Miami warehouse. Our guides come from the questions our customers ask us every week. Ask us anything.