13 Baking Ingredients That Should Never Be Changed
Baking is a precise science, and even small changes to certain ingredients can drastically affect the outcome. While some ingredients are interchangeable, these 13 baking essentials should stay consistent to ensure the best results.
1. All-Purpose Flour
Why: Flour provides structure to baked goods. Substituting with self-rising or alternative flours without adjustments can affect texture, rise, and density.
Stick With: Use the type specified in the recipe unless you’re prepared to adjust liquids and leavening agents.
2. Baking Powder
Why: It acts as a leavening agent, making cakes, cookies, and breads rise. Using old or the wrong type can lead to flat or dense results.
Stick With: Use fresh, double-acting baking powder unless the recipe calls for single-acting.
3. Baking Soda
Why: Baking soda is a strong leavening agent but requires an acidic ingredient to activate. Replacing it with baking powder or vice versa can alter the rise and flavor.
Stick With: Measure carefully and use exactly what the recipe specifies.
4. Granulated Sugar
Why: Sugar does more than sweeten; it impacts texture, browning, and moisture. Substituting with a liquid sweetener can make batters too runny.
Stick With: Granulated sugar unless the recipe explicitly allows substitutions.
5. Brown Sugar
Why: The molasses in brown sugar adds flavor and moisture. Replacing it with white sugar can result in drier baked goods.
Stick With: The type of sugar specified (light or dark brown).
6. Unsalted Butter
Why: Unsalted butter allows for precise control of salt content in recipes. Substituting with salted butter can alter the flavor balance.
Stick With: Unsalted butter unless the recipe specifies salted.
7. Eggs
Why: Eggs provide structure, leavening, and moisture. Using different-sized eggs or substitutes can affect the texture and consistency.
Stick With: Large eggs unless otherwise stated.
