Comments on: How to Properly Measure Baking Ingredients (Video)

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 03 Sep 2024 21:11:27 +0000

In reply to Kathy C. Hi Kathy, we consistently measure 1 cup of flour at 125g. We recommend following our measurements for best success with our recipes. Hope this helps!

By: Kathy C

Kathy C — Tue, 03 Sep 2024 21:00:35 +0000

This is great information. Thank you. One question on AP flour. I use KA flour. They show 1 cup of AP flour as 120 grams. When making your recipes, should I use the amount of grams published in your recipe or the number of cups converted to grams for the specific brand of flour that I am using?

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 20 Aug 2024 11:59:20 +0000

In reply to Christy. Hi Christy, the general rule when swapping salted butter for unsalted butter is: reduce or add 1/4 teaspoon of salt per 1/2 cup (1/4 lb; 8 Tbsp; 113g) of butter. Here is more helpful info on salted butter vs. unsalted butter in baking.

By: Christy

Christy — Tue, 20 Aug 2024 03:53:45 +0000

I trying to make cinnamon rolls from scratch I don’t have unsalted butter, is it on to use regular butter if so do I measure less salt for the recipe, if so how much salt do I use

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 10 Jul 2024 12:00:56 +0000

In reply to SnOwHaZe. It depends on the exact recipe you are looking to make, but typically we do not recommend swapping all-purpose flour with cake flour. We do not recommend self raising flour either, since it's not always a 1:1 swap with the all purpose flour and leavening agents.

By: SnOwHaZe

SnOwHaZe — Wed, 10 Jul 2024 03:25:58 +0000

Hello! I’m back once again to make this goodness that is just absolutely amazing, however I don’t have any plain flour/all purpose flour with me, can I replace it with cake flour or self raising flour, please could you tell me which one(s) will work? Thank you!

By: Sally

Sally — Mon, 27 May 2024 12:28:36 +0000

In reply to Billie. Hi Billie, thank you so much! I'm so pleased to read how helpful the layout of my instructions and recipes have been. I have a big audience in Europe, and my kitchen team and I usually bake and test my recipes using the gram measurements. Your comment is so kind and appreciated!

By: Billie

Billie — Mon, 27 May 2024 09:32:38 +0000

Thank you so, so much for noting that you actually weigh your ingredients for each recipe before sharing them here! I’m in Europe and used to only using weight-based measurements for solids, and trying out American recipes is almost always a gamble — I’ve seen weights for “2 cups of AP flour” given as anything between 220 and 400(!)g, hardly anyone specifies what kind of salt they use (we can’t get kosher salt here, but I’ve learned that it seems much coarser than the table salt we get here so when volume measurements are given, it’s safest to halve them), how much “one stick of butter” is … and buying “American cup measures” here doesn’t really work either, as they seem to vary in volume by almost an entire tablespoon per cup (I’ve seen 236ml, 240ml, 245ml, 250ml to one cup), so thank you for specifying how much a cup holds for you!
I’ve baked three of your recipes so far and was happy to notice that the amounts given work out every time — enough so that I dared start tinkering with the second attempt at one of them (reduced the sugar) while still feeling in control, and it went well. Thank you so much for going that extra mile, I’m sure I’m not the only international reader who appreciates this.