What type of baker percentage should one use for brown sugar when compared to white sugar?

I was told not to substitute by Brown sugar by weight since it weighs more.

How would I go about substitute then? I saw a few questions addressing this issue, but it does not say the Baker's Percentage and doesn't say how I would go about doing it when compared to white sugar.

Can someone explain?

Thanks!

Best Answer

First, be aware that substituting brown for white sugar will result in a different product. Brown sugar has molasses flavors, and absorbs water differently from white sugar, so both the taste and texture of the final baked goods will be different and no amount of adjusting quantities will change this.

With that in mind, 1 cup of packed brown sugar, weighing 220g, is equivalent to 1 cup of sifted white sugar, weighing 200g, according to the book Kitchen Companion. So in your example recipe, you would swap the 2.5kg white sugar for 2.75kg brown sugar.

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How much brown sugar should I substitute for white?

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for 1 cup white sugar, swap 1 cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods.

Can you substitute brown sugar for white sugar in baking recipes?

Are they interchangeable in baking? In most cases, you can use brown sugar and white sugar interchangeably. However, you may notice a difference in the texture of your baked goods. Brown sugar is naturally moist, so using it will result in baked goods that are softer and moister.

How do I substitute white sugar for brown sugar?

For every cup of brown sugar called for in your recipe, substitute 1 cup (198g) white granulated sugar and 2 teaspoons (14g) molasses for light brown sugar; or 1 cup (198g) white granulated sugar and 1 tablespoon (21g) molasses for dark brown sugar.

Can you replace caster sugar with brown sugar?

Substitute for Caster SugarUsing brown sugar or demerara sugar won't change the taste of the baked cake. If you need a substitute for caster sugar for making puddings, pies or pastries, you can use maple syrup or corn syrup.

Science: White Sugar vs Brown Sugar — What You Use Can Dramatically Change Texture in Baked Goods

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