Recipe Notes and Frequently Asked Questions

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.