These are just the right size to hold the dry ingredients for a 2lb loaf of bread-- four cups of flour, plus a few tablespoons of other ingredients. I tried standard 32 oz wide-mouth Bell mason jars, but they only EXACTLY held the four cups of flour, with zero room for the other ingredients. These are prettier than the mason jars anyway, give a better view of the ingredient layers, and fit slightly better in my cabinet. They seal for freshness and make it super easy for me to prepare the dry ingredients in advance, and then I only have to measure out three other easy things on-the-spot to get bread started. Also saves me from having to clean a poofed-out flour-measuring mess on the counter EVERY time I make bread, only every few times when I have to refill the jars!The jars themselves feel sturdy enough, but of course, they are glass, and are not the same type of sturdier glass in mason jars that can take a bit more of a jostle. Treat them gently, hand wash them and don't leave them in the sink (especially the wooden lids which shouldn't soak), don't tap measuring spoons off on the glass or anything like that, and they should be just fine.For anyone painfully curious, here's the recipe I use in my bread machine.2 cups white flour, 2 cups whole wheat OR 4 cups white flour (you can see the difference in the one jar with all white flour!)2 TBSP sugar2 TBSP dry milk1.75 tsp saltDon't add the next three ingredients to the jar, only to the bread machine right before you start it:1.75 tsp yeast2 TBSP butter, softened but not melted1.25 cups warm water