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Reply to "Bakers, help me salvage this cake recipe"
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[quote=Anonymous]It's really tough to substitute in baking without knowing the mass of each input and what it does. Baking is about chemical reactions. When you sub ingredient, you must take in to account things like ph, fat, salt, etc of each ingredient and how it will react with the other ingredients. So not wieghting the ingredients really will make your results inconsistent. A cup of flour can wieght b/w 3-6 oz depending in how settled the flour has become, a tablespoon of butter will always be a different amount each time. [/quote]
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