The Kitchen Grimoire


You’re not going to turn lead into gold with these charts, but it’ll be the next best thing. The ratio to make brown sugar from white and molasses has saved my cookies on more occasions than I can count.

Download this chart, plus the rest of grimoire as a PDF.

cake flour (1C / 130g)

108g a/p flour + 23g cornstarch

brown sugar

91% white sugar, 9% molasses

semisweet for unsweetened chocolate chips

remove 12g sugar & 3g butter per ounce of semisweet used


1 tbsp lemon juice/vinegar per cup milk

bread flour

add 1 tsp gluten per C a/p flour

baking powder (1tsp)

1/4 tsp baking soda + 1/2 tsp cream of tartar