The Baker's Hotline

January 28, 2017 at 1:55pm

Melissa, although brown sugar and white sugar do weight different amounts per cup, you want to focus on the weight of the ingredients when calculating baker's percentage. It doesn't mean you're exchanging one type of sugar for another, but considering the weight of each of the ingredients as a percentage of the flour weight (which is always considered 100%). Here's a helpful blog that may help to explain this concept more clearly. Barb@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.