Baking Possible
SMART SUBSTITUTIONS
Bare baking aisles, egg shortages, and empty flour canisters—what seemed like a baker’s dystopia became a reality this past year. Extraordinary scenarios aside, that baking urge can strike at any time, even when you’re out of an ingredient or when there’s a blizzard outside. What to do when all the eggs are gone? Fret not, fearless bakers. We’ve assembled a list of common ingredients and their substitutes to help prep you for anything. Of course, baking is a science. Remember that recipe tweaks and pan swaps start as estimates, and results may vary. Use this primer as a starting point. Equipped with an adventurous attitude, you can—and will—get your bake on, no matter what.
WRONG FLOUR?
NO BROWN SUGAR?
NO BUTTER?
UNSALTED BUTTER
Butter contributes flavor, moisture, and tenderness to baked goods. It can help in leavening, too. In cakes crafted via the creaming method, like our control cake pictured above, unsalted butter yields a sturdy yet tender layer with a buttery richness. Unsalted butter is often favored, offering control over salt and spice levels. Salted butter, however, still boasts a following. For recipes that call for salted butter, you can substitute unsalted using a 1:1 ratio, adding in ¼ teaspoon (1.5 grams) salt—or ½ teaspoon (1.5 grams) kosher salt—for every ½ cup (113 grams) butter.
COCONUT OIL
Coconut oil is derived from the white
