Here you will find answers to all the frequently asked questions I receive.
You can also find lots of information, tips and tricks for bread baking in my Everyday Artisan Bread, Step by Step recipe, including links to various bread baking tools and resources.
Recipe FAQs
Do you have the nutrition information for your recipes? I don’t usually provide nutrition information because it can vary between different brands, and most recipes allow for ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one.
Can I make recipe substitutions? If substitutions have been successfully tested, you’ll see it written in the blog post or recipe notes. Please also note that when making substitutions, the results will always differ from the original recipe.
Some common substitutions I use:
- Alternative Flours: When a recipe calls for bread flour, it’s best to use bread flour. However, many of my recipes have been tested successfully with alternative flours, including all-purpose and good quality gluten free flour blends. Results will vary in terms of colour, texture and appearance.
- Sour Cream/Greek Yogurt: Typically, sour cream and Greek yogurt can be used interchangeably in my recipes and often as a substitute for mayonnaise.
- Buttermilk Substitution: To make your own, whisk 2 teaspoons vinegar or lemon juice into each ½ cup 2% or whole milk and let stand for 5 minutes while you mix together your remaining ingredients. Whole milk is best, but you can use any fat or nondairy milk. The lower the fat, the less “rich” the baked good will taste. In some cases, a recipe will also work well with regular milk, your favourite plant-based option or even water if you wish to make it dairy free.
Can I substitute gluten free flour in your recipes? As noted above, many of my recipes have been tested with 1:1 gluten free flour blends and readers have reported making them with success. You should, however, expect slightly different results.
Can I substitute sourdough starter for the yeast in your artisan bread recipes? Bearing in mind that the consistency of your starter can affect the texture, you can start by substituting 1/2 cup starter then reduce water by ¼ cup and flour by ½ cup to compensate.
Can your recipes be made dairy free? Most of my recipes have been tested successfully using dairy free alternatives. However, there are times when only real dairy will work and that will be indicated in the blog post or recipe notes.
Can I use less sugar? Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar or try making the recipe with your favourite sugar alternative, but the resulting texture will be different than intended.
Blog FAQs
How do I sign up for your email list? To receive new recipe updates, sign up for my newsletter here.
Can I save my favourite recipes? Yes! You can click on the green heart icon on the lower right-hand corner of the page. Then you can create an account and find your saved favourites by clicking on the saved tag next to the heart, or click the magnifying glass at the upper right hand of the page.
Can we republish your recipes and photography?
Do not republish my recipes or photography unless we have negotiated compensation for my copyrighted work. You can find my Privacy Policy + Terms of Use here.
Can I guest post on your site? No, I am the only author on this website.
Can I send you a product to review on your site? I will often mention favourite products and tools on this site, but we do not offer product reviews. I also do not accept free products in exchange for product reviews.
Contact
If you have a question about a specific recipe, please start by reviewing the comments on that post. If your question hasn’t been answered, feel free to continue the conversation by leaving a comment or question directly in that post. It’s the best way to reach me and I’d love to hear from you!
