You could do regular chocolate chip cookies.
Those are regular chocolate chip cookies she doesn't have brown sugar and maple syrup is a sub.
Really? That's not the recipe I use. I mean if she doesn't have brown sugar than she wouldn't be able to, but that isn't the same recipe I use to make chocolate chip cookies.
Well not all chocolate chip recipes are the same. This seems pretty simple. Just because it's not your cookie recipe doesn't mean it's not a normal cookie recipe.
I never said it wasn't the normal one, I was just confused by the maple syrup. I've never heard of it being used as a sub for brown sugar.
Welp it is I've used it before and it works pretty well especially since I like my cookies chewy. Also I've been baking since I was like four and I know all of the actually useful substitutes.
So now I know who to call when I need help baking. Sweet.
Yeah it's like the only thing I'm good at.
Everyone's good at something.
Can you help verify something for me? I did a science project back in fourth grade about using sugar substitutes in baking, and I made cinnamon swirl bread with different kinds of sugar substitutes along with a regular-sugar control. I have since lost all of the information and stuff I did for the project, but I remember Splenda being dense, Equal being sweeter, and I have no clue what Stevia did. Do you know what those kinds of substitutes would do for baking in general? Why?
Well splenda and stevia have very similar makeups in fact they're practically the same thing in different packages. They are both significantly sweeter than sugar in fact one teaspoon of splenda or stevia is equal to about one cup of sugar. In my experience they yield kind of a bitter aftertaste when baked so I almost never use them. If you do use them I recommend adding a little extra fat in the form of butter or yogurt to replace the bulk and add back some of that natural sugar taste. Anything specific you want to know?
To be honest, I remember a lot about the project like going to two bakeries and talking with the bakers about… stuff, I guess? I also performed an experiment to see how each substitute reacted with yeast. How do they react if they're supposed to replace sugar? I remember some sweeteners just didn't react, but the others reacted in a much smaller capacity compared to regular sugar. If sugar feeds yeast, then what does the substitute do if it isn't supposed to be sugar but reacts in a similar way?
Okay so that's actually a problem because yeast uses sugar as food. Frankly I don't understand why anyone would use anything over sugar other than honey or syrup because the artificial sweeteners don't taste as good and they really aren't any better for you.
Also I think I'm going to open a separate discussion solely for cooking and baking advice a la me because I feel like I'm interrupting a lot of chats with my food ramblings.
Great idea! It'll be a hi!
