Need Advice From Experienced Bakers....
Decorating By travelingcakeplate Updated 24 Oct 2006 , 7:40pm by AMW
Is there a general rule regarding recipe conversions? If so, what are they. Can I just double all the ingredients? Or half all the ingredients? etc....
Also, if I wanted to substitute brown sugar in place of white sugar to experiment with new flavors, should I use less than the recipe calls for?
TIA
tcp
For the most part, you can double or half recipes without a problem. Even triple or cut in thirds of fourths. I've never had a problem. There is a calculator that can help with tablespoons, teaspoons, etc. I forget what it's called maybe kitchen calc or something along those lines. You can do a search for it. That's a very big help.
Regarding sugar, both my mother and I have done one to one substitution with brown sugar and white sugar. The only thing is, brown sugar will cause cookies or brownies to be softer whereas white sugar will make them harder. You may or may not notice.
Sometimes you will need to adjust the leavening by using less in larger cakes. Two very excellent books that explain things like this are The Cake Bible and In The Sweet Kitchen. They both explain a lot about the science of baking so you know which direction to head when you are altering or creating a recipe.
Quote by @%username% on %date%
%body%