Essential for baking, sugar goes way beyond just making things sweet. In combination with other recipe ingredients it performs many other essential functions in producing great tasting cookies, cakes, and other baked goods.
In its most basic form, sugar, refined from sugar beets and sugar cane, is almost 100% sucrose, a combination of two simple sugars: fructose and glucose.
When you understand the different types of sugar and how they behave in a recipe, you’ll become a better baker.
I prefer baking to cooking because the details matter. I like sweating the details and knowing that if I follow the recipe I should get a predictable result. I’ve read a lot of cookbooks, baking books, magazines and articles about baking all sorts of things. These are the 5 simple tips I’ve come to believe will make you a better baker.
If you’ve baked long enough, you’ve probably screwed up a recipe at some point by putting the wrong one in the batter and ended up with a metallic tasting cake or an overflowing quick bread.
Want to just cut to the chase?
Both baking power and baking soda are leaveners. They will both give your baked goods lift but they are not equivalent. They work in different ways and you really shouldn’t try to substitute.