February 22, 2012
Are Brown and White Sugar Interchangeable when Baking?
In general, when working with a recipe for 6 to 12 people, “I’d think you should be able to substitute [the sugars] directly,” says Pichet Ong, chef-owner of bakery Batch in New York City (due to reopen in spring 2010) and author of The Sweet Spot: Asian Inspired Desserts. “The most noticeable difference is that […]
