8. Milk
Why: Milk adds moisture and richness. Substituting with non-dairy milk or water may affect texture and flavor.
Stick With: The type of milk specified (whole, skim, etc.) or adjust the fat content accordingly.
9. Vanilla Extract
Why: Vanilla enhances the flavor of baked goods. Artificial vanilla can provide a different taste profile.
Stick With: Pure vanilla extract for the best flavor.
10. Salt
Why: Salt balances sweetness and enhances other flavors. Omitting or altering the amount can lead to bland results.
Stick With: The precise amount called for, and avoid skipping it altogether.
11. Cocoa Powder
Why: Cocoa powder comes in two types: natural and Dutch-processed. Each interacts differently with leavening agents.
Stick With: The specified type to maintain the desired flavor and rise.
12. Yeast
Why: Yeast is essential for bread to rise. Replacing active dry yeast with instant yeast (or vice versa) without adjustments can cause issues.
Stick With: The type of yeast and proofing instructions.
13. Cornstarch
Why: Cornstarch is used to thicken or lighten textures. Replacing it with flour can make mixtures heavier.
Stick With: Cornstarch unless substitutions are tested and recommended.
Why These Ingredients Matter
Changing any of these ingredients without understanding their function can result in flat cakes, crumbly cookies, or dense bread. When experimenting, always start small and test batches to see how adjustments affect the final product.
Happy baking! 🍪✨🍞
