Back To Basics :: Kitchen Tips and Tricks #4

[cakecrumbs]

In the last Back to Basics post, I tackled some of the conversion issues that arise due to us all being separated by a common language. Now I'm going to cover the ingredients I get asked about a lot.

The amount of American visitors to this blog outnumber the Australian 3:1. I always use Australian terms for ingredients, which can be confusing for

Comments

[sidmaron]

"If a recipe calls for it and you have none, simply mix two teaspoons of baking powder per cup of plain flour,..."

So, if I want to make self-raising flour, because I've never seen sth like that here in Germany, I add only baking powder? What about salt?

[cakecrumbs]

You can add salt, but it isn't necessary. Some country's self-raising flour doesn't have any salt at all (UK for example). Salt just acts as a flavour enhancer, so you can add it to any baking recipe you want, or omit it if you rather.

[frenchroast]

If you're in the US, self-raising flour is called self-rising flour, and it's easy enough to procure. Definitely harder to get elsewhere, though. Good to have a recipe for making self-rising when I'm baking elsewhere, though. Thanks!

[anonymous]

what are other names for corn syrup or thing we could use instead?

[cakecrumbs]

It depends entirely on what you're making, really. If it's poured fondant, you can sub it for diluted glucose syrup. In a cupcake I've heard people sub it for things like golden syrup.