Baking Faqs

Baking FAQ

We’ve all had our share of baking issues and run into unfamiliar ingredients or problems that have left us scratching our heads. Throughout the course of reading comments on recipes, and interacting with readers about specific recipes and baking techniques, I have found that there are some common baking questions and problems that tend to pop up quite frequently. I have collected them all here, along with answers and tips to help you have the most successful baking experience possible!

Q: All of your recipes call for unsalted butter. Can I use regular salted butter instead?

A: I definitely recommend using unsalted butter in baked goods, because you can control the total amount of salt in the recipe. However, if you do not have unsalted butter and don’t want to make a trip to the store, simply use your salted butter, but omit the salt in the recipe.

Q: If a recipe calls for espresso powder or freshly brewed coffee and I don’t like coffee, can I leave it out?

A: Yes, you can omit espresso powder. Coffee typically enhances the flavor of chocolate, which is why you see it included in some brownie and chocolate cake recipes. It usually is not prominent, but if you don’t want to use it, you can omit it. Substituting for freshly brewed coffee depends on the amount called for. If it’s a tablespoon or two, you can omit or substitute vanilla extract. If it’s any more than that, I would recommend substituting hot water so that the final texture isn’t affected.

Q: How do I know if my baking powder and baking soda are still fresh?

A: To test if baking powder is still good, combine 1 teaspoon baking powder with 1/3 cup hot water. If it bubbles, it’s still good! To test baking soda, put 2 tablespoons of white vinegar into a small bowl and add 1 teaspoon of baking soda. If it fizzes immediately, it’s still good!

Q: How do I need to alter a recipe if I am using a convection oven?

A: The general rule of thumb for converting a recipe from a conventional oven to a...