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Just learned that commercial bakeries use like 10% of the sugar we do at home and I found it in a King Arthur blog post from last month
That explains why my copycat recipe for a grocery store cake came out way too sweet on the first try, has anyone else noticed this difference when scaling down?
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violatorres23d agoMost Upvoted
Used to think home bakers just had heavy hands with sugar, but that stat really puts it in perspective. Makes sense why store bought stuff tastes so different.
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King Arthur's blog actually has a whole breakdown on this - they mentioned commercial bakeries use invert sugar and syrups that pack more sweetness per volume, so they literally need less. When I scaled down their sour cream coffee cake recipe I cut the sugar by a third and it still tasted bready. Found out the hard way you gotta adjust liquid too since sugar acts like a liquid in baking. My go-to now is to start at 25% less sugar than the home recipe calls for, then taste the batter if it's safe to do so.
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