I like to make my own baking ingredients when possible. It’s generally cheaper, and they usually stay fresher since you don’t have to stock multiple types of flour, etc. So if you’re thrifty and short on space like me, give these tips a try:
Brown sugar conversion info
To make your own brown sugar, the ratio is 1 cup of white sugar to 2 tablespoons of molasses. Mix while extremely cold, and store in an airtight container. Alternately, I just use this ratio when baking and add the molasses to the liquid ingredients like eggs and butter, and that seems to work well so far. I often wing it by remembering the color level produced when using actual brown sugar.
Self-rising flour info
To make your own self-rising flour, mix 6 cups of flour with 3 tablespoons baking powder and 1 tablespoon salt. Either sift together or mix with a wire whisk until well combined. Can be stored in airtight container for months.
Bread flour info
I have not actually baked successfully with this ratio; the bread I tried to make with it failed inexplicably. But because that just happens sometime with finicky yeast and what have you, I’m willing to assume the ratio itself is not the problem. Let me know your results!
White sugar/agave syrup conversion info
I don’t like using agave for syrup in baking, as I find the consistency too unpredictable. But I’ll use it instead of corn syrup in things like caramel.
Depending on the confection, I like to substitute duck eggs for chicken eggs to add more structure and richness to baked goods. However, duck eggs don’t work well for some traditional purposes, like frying, scrambling or omelettes — they just don’t do well. But in a custard or ice cream or cake, yes please. Or even Deviled Duck Eggs! I’ve also been wanting to try out quail eggs, in something like a potato salad, but I haven’t yet had the opportunity.
You may also enjoy this post about my baking tweaks.