Here are all the notes I have on my recipes, along with answers to frequently asked questions. These notes are broad and apply to the majority of my recipes. If you have specific recipe questions, please leave a comment on the recipe itself and I will get back to you ASAP!
If you would like to read more about me or how I got started with Cloudy Kitchen, please check out my about page. I am so happy to have you here!
Why are your recipes in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue.
If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Are your oven temperatures conventional or fan?
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
What kind of salt do you use?
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
Can I use salted butter in the recipe?
Yes - you are welcome to use salted butter if that is what you have on hand! The reason that I call for unsalted butter in my recipes is because I have a worldwide audience, and so by using unsalted butter, I can control the amount of salt in the recipe.
If you would like to use salted butter instead, just decrease the amount of added salt in a recipe.
How do I use the scaling feature in your recipe card?
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually.
It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
What tools and equipment do you use?
For a list of my go-to tools and equipment, I have a post you can refer to here.
Comments
Love the recipe when I read it and did make it but with having to change everything from the amounts to the size of pan. It was all a guess.
So there for I will not be making any more of your recipes or following you
Darlene, this sounds like a you problem.
I agree with Dar that having to sit down and try to convert a recipe from grams to English measurements seems to be a waste of my time . We live in America . I’ll look for a different one .
Good for you Bob.
Virtually all scales measure in oz as well as grams. Push the button and voila - grams. No calculations needed.
And grams are more precise, not to mention easier.
Hi Erin, today I could have tested your browne cookies step by step as per your4 recipe.
Result is not good but hopegiving:) ....It was delicious, cranky, cruncy but so sweet??..
1) at first raised nicely but later spread large:(
2) at the end of 12 min. the bottom was wet, so left some more mins.
3) what to do?? increase the flour amount? or degree? reduce the sugar?or what?
#Thanks in advance for your kind return.
Best Regards,
Hi, if the recipe is too sweet for you, I would suggest finding another one as the flour and sugar ratio is important to this recipe. It is likely if you left them in the oven for a long time, that is why they are crunchy.
Hi, thank you so much for your kind return. Next time I'll leave in the oven in shorter time and will squeeze less amount in the circle will keep you informed.
Hi Erin!
I was wondering what bread flour you use for your focaccia? Also a fellow NZer and have been searching far and wide
Appreciate it!
Hi! High grade flour is the same as bread flour - Edmonds has the highest protein content, otherwise I get the champion Beta in bulk.
I JUST made this recipe and it came out beautifully. They puffed up and they baked nice and brown and soft but I am not sure what the after taste is that is left in my mouth when I eat the roll. The after taste is not a sour taste but more of a slight bitter after taste. I have a feeling it might be that my bread flour is past its expiration date. I keep it in an airtight glass container but I got rid of the bag when I bought it and forgot when I bought it (thinking it's been over a year) and when it expired. I was also wondering if it could be the milk powder? Im leaning more towards the flour since the milk powder doesn't expire for another 2 or 3 years.
Hi! Ah yes it sounds like your flour was off!
Can I make more of those but smaller ones?
Pleaseee let me know:)
Hi! Please leave the comment on the recipe you're after the answer on and I would be happy to help