Hi Bold Bakers!
Welcome to my Bold Baking Bootcamp. This is episode 2 in a limited series that covers baking 101. I’m going back to basics here and starting from the very beginning (it’s a very good place to start lalala) with really easy and useful tips to help you become a better Bold Baker!
Last week I shared a Free Downloadable Weight Conversion Chart that allows you to easily convert ingredients from cups to grams to ounces in your recipes. Growing up in Ireland if a recipe was in cups then I couldn’t make it. So, no matter what metric you use or country you live in you should never come across a recipe now that you can’t make. With Bigger Bold Baking having such an international audience it’s really important to me that not only my recipes, but all recipes are accessible to you. Preferably, they would all be my recipes. Smiley face.
Now, I’m going to share with you how to substitute white sugar for other sugars with my easy to follow chart. Nowadays people like to use more all natural sugars like maple syrup or stevia so I’m going to show you how you can substitute it for white sugar in all of your baking.
To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia. Take care to fully read the chart because there are tips below the measurements about adjusting the liquid used in the recipe if you choose to use the liquid sugars like agave, honey or maple syrup. Likewise if you use stevia, you will also need to make adjustments to make up the weight of the sugar left out.
Last week’s Bold Baking Bootcamp was a Weight Conversion Chart. Stay tuned for Episode 3 next week when I show you Flour Alternatives for your Baking.
Remember to SHARE this chart with someone who you think would find it helpful. It’s easy to follow, printable and best of all, it’s FREE.
I created this Sugar Substitutes Chart based on version I found on Swansonvitamins.com .