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Re: baker's sugar

pdanielak@bluecrab.org
Thu, 02 Nov 2000 08:33:10 -0500
v100.n071.16
I haven't tried the new Baker's sugar, but I do have a comment about your 
question.

This dilemma is exactly why I prefer recipes that offer ingredients in 
weight rather than cups -- some cookbooks offer both, and the question you 
pose could be the reason why sometimes the weight and cups don't match in 
these recipes. When this happens, I usually go with whichever quantity is 
less, since I don't like very sweet desserts. Over the years I started 
reducing the sugar slightly in most recipes and found that it didn't make 
any difference in the final product.

So you might try weighing a cup of the sugar you normally use, then 
weighing a cup of the new sugar, and making a decision from there about the 
quantity.

Pat