Solve for Ingredient Shortages with These Common Baking Substitutions
Effective baking substitutions are not improvisational guesses—they’re evidence-based equivalencies grounded in food chemistry, rheology, and functional ingredient roles. When flour, eggs, butter, or leavening agents run low, the correct swap preserves gluten development, emulsification, aeration, and Maillard reactivity. Skip “1:1”…