The one reason I don't like to use weight measurements for this recipe is that external circumstances can always change how much flour you'll need. I've made this recipe many, many times, and the amount of flour I use is never the same. Sometimes I'll use the full 6 cups of flour, and sometimes it's as much as a half a cup less. I think going by texture gives you the best results. That being said, I had a wonderful reader named Steve who emailed me after he figured out the weight equivalents. So I will list his weights here: 590 g water @ 85 degrees 50 g sugar 9 g yeast (3 teaspoons) (not really necessary to convert this is it is a small number) 54 g of vegetable oil 12 g of salt 720 g of flour