**Each ingredient in a recipe has a purpose, helping to create the best final result. If you make swaps or adjustments, your results will be different than mine—but who knows, you might discover something delicious!**
I carefully test each recipe at least three times, adjusting techniques and ingredients to create the perfect balance of texture and flavor. That way, I know I’m sharing something truly delicious with you! 😊
My love for buttery notes, rich dark chocolate, lots of citrus zest, and warming spices may differ from yours. And that's OK! Making flavor adjustments on things like spices, nuts, or vanilla won't change the structure of the bake. However, swapping flours, fats, and sugars can be very tricky, possibly ending in a not so tasty creation.
I create and test my recipes using traditional ingredients. I’m happy to offer guidance, but for significant substitutions, I recommend finding a recipe that’s already adapted to your specific dietary needs.
For those in France, please see my article Expat Baking in France: Flour, Sugar, Eggs for ingredient details.
US verses Metric baking measurements
To make a recipe easy to replicate, I weigh each ingredient in grams to be exact. Measuring in cups is not an accurate way of baking. A change in measuring techniques can greatly impact a recipe’s outcome, making it differ from what was intended.
Using an affordable kitchen scale to weigh items in grams, will ensure that your ingredients are being measured in the same way that I have tested the recipe.
If you however plan to use standard US measurements please be careful not to over pack the flour or under pack the brown sugar. I have added a toggle on each recipe for US and Metric measuring amounts.
flour
The type of flour specific for each recipe will be stated as either cake flour, all purpose flour, bread flour, rye flour, or whole wheat flour. Additional details on why a recipe calls for more than one flour will be stated in the "ingredients and/or tips" section of the post.
Each flour has a unique protein content level, or if you're baking in France an ash percentage that changes the structure of your baked goods. If the flour in a recipe is substituted for a different type of flour, the results will different from the way the recipe was written and tested.
Flour measurements used in my recipes are based on the following.
- All Purpose Flour : 1 US cup = 125 grams
American Verses French Flour
| Protein Content | Flour Type | US Brand | French Flour |
|---|---|---|---|
| 8-9% | Cake | Swan's Cake Flour (Soft Wheat) | Farine T45 |
| 9% | Lower Gluten Pastry Flour | White Lily (Soft Winter Wheat) | Farine T45 |
| 8-10% | Pastry Flour | King Arthur Flour (8%) Hard Wheat | Farine T45, T55 |
| 10-12% | All Purpose | King Arthur Flour (11.7%) | Farine T55 |
| 12-13% | Bread Flour | King Arthur Flour (12.7%) | Farine T65 |
| - | Rye Flour | King Arthur Flour Light Rye | Bio Rye |
| - | Almond Flour | Bob's Red Mill | Vahine Amandes en poudre |
eggs
Baking recipes require the use of room temperature eggs, which allows the protein structure to capture pockets of air when beaten into a batter. Fresh high quality eggs will deliver the best baking results. If you're using a recipe that includes raw egg whites, opt for pasteurized eggs.
Egg measurements used in my recipes:
- 1 large egg (in shell) = ~ 57 grams
- 1 large egg (no shell) = ~ 50 grams
- 1 large egg white = ~30 grams
- 1 large egg yolk = ~18.6 grams
*In France, I use "moyen" or medium sized eggs that are equal in weight to US large eggs.
dairy
How much and which dairy product used in a recipe will effect its overall flavor, structure, and moisture level. Buttermilk, sour cream, and creme fraiche will leave a slight tangy note, while milk and heavy cream are more subtle. The fat percentages in each product are also taken into consideration when adding them to a recipe.
Swapping out the milk for heavy cream, using buttermilk instead, or a lower fat milk all together will alter the structure and may not be as enjoyable. This goes for frostings and ice creams as well.
butter
American and European style butter
My recipes will state which style butter is being used. If it says "butter" that means regular American "sweet cream" style butter. However, if the recipe calls for "European style butter", I am using cultured butter with 82% butterfat. I do not use margarine, so can't speak to how it would effect my recipes.
My Substack article on using European-style butter: Butter, French and Fabulous: A Foodie's Signature Item goes into more depth.
I HIGHLY recommend using European butter (also known as cultured with 82% butterfat) when called for, as it adds more depth of flavor and a lovely tender crumb. It's also my 'go-to' when making pie dough for flaky layers and a rich buttery taste.
- If a recipe calls for European style butter and you substitute for American butter with 80% butterfat the result could be a less tender cake crumb or cookies that spread too much.
- Look for European butter brands such as Plugra, Vermont Creamery, Kerrygold, President, or Cabot which state 82% butterfat.
oil
Oil helps to create a tender crumb in baked goods while also trapping in moisture during the baking process. Different oils can affect the flavor, so I tend to use a neutral oil like sunflower oil unless otherwise stated. Though, I do love olive oil with chocolate and lemon infused oils in cakes.
Some of my recipes call for a mixture of butter and oil. This decision is to allow the butter to enhance the overall flavor while the oil adds additional moisture.
sugar
Sugar not only adds sweetness, but is also responsible for moisture in cakes, cookies, and sweet breads. If you adjust the sugar amounts called for in a recipe it could lead to a drier or more crumbly texture. Another reason why weighing out ingredients is so important in baking.
Light brown and dark brown sugar can be used interchangeably whenever called for. Dark brown sugar will have a stronger caramel flavor due to the higher percentage of molasses while giving the bake a darker color.
liquid sweetener
The only liquid sweeteners I use are honey, maple syrup, and molasses. Please do not attempt to swap granulated or brown sugar evenly for a liquid sweetener. Honey and maple syrup are much sweeter than granulated sugar, while molasses has an even deeper profile that can overpower a recipe if not careful. The ph balance also varies for each, which can react with the other ingredients leaving you with a curdled soupy mess.
Types of honey like sourwood or wildflower have different tasting notes, just like grade A and B maple syrup. I prefer to use un-sulphered molasses in "gingerbread" recipes, as blackstap molasses is too strong and would need to be diluted with honey.
salt
Salt plays a pivotal role in baking, from enhancing the flavor, helping with browning and yeast development, to strengthening proteins and balancing sweetness. The granule size and development process of the salt your using will effect the recipe.
The salts I use are Diamond kosher salt, fine or coarsely ground Himalayan sea salt, and Maldon sea salt flakes (flaky salt). Depending on the recipe and what I have on hand the kosher and sea salt will be used in my batter or doughs, while the large flaky salt is used as a garnish to top off finished bakes. Please don't use regular table salt for baking as it is quite bitter.
spices
Spices are used to add or compliment the other flavors in the recipe. The amounts listed are based on my personal taste preference and can be easily adjusted to match your own. If you're not a fan of cinnamon or nutmeg, just leave it out or use less. Swapping a spice for another or omitting it all together will only adjust the taste and not the texture.
vanilla
Vanilla bean paste is a concentrated form of vanilla extract and vanilla seeds. Its a lovely option for adding lots of vanilla flavor while elevating the appearance of a bake with flecks of vanilla bean. Paste is also cheaper than buying individual vanilla beans. Pure vanilla extract and vanilla bean paste can be used interchangeably.
- 1 vanilla bean pod (seeds scraped) = 1 tablespoon vanilla extract
- ½ vanilla bean pod (seeds scrapes) = 1.5 teaspoons vanilla extract
- 1 teaspoon vanilla extract = 1 teaspoon vanilla bean paste
nuts
Nuts are another interchangeable add-in ingredient that can be adjusted to your needs or liking. I fold walnuts, pecans, hazelnuts, and pistachios into quick breads, cakes, and cookies to add oomph to the flavor and texture. You can certainly mix and match different nuts or leave them out all together.
Peanut butter in a recipe can be swapped for your favorite nut butter. Just be careful to choose a nut butter that does not have a lot of excess oil. When using peanut butter, I prefer creamy Jif or one with similar texture. The nut butters that require stirring to mix in the oil often adjust the texture of the recipe too much.
chocolate
I use both unsweetened cocoa powder and dutch processed cocoa powder for cookies, cakes, and frostings. Recipes using dutch cocoa powder have baking powder and are balanced with other ingredients for a lovely rich chocolate experience.
Bittersweet Dark Chocolate at 65-70% cocoa will have sugar proportioned to balance the bitterness while delivering on dark chocolate flavor. Adding semi-sweet chocolate chips may lead to an overly sweet bake.
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