It can work pretty well, usually in baked good that have a high moisture content like banana bread. It is certainly not a 1/1 substitute. Best practice is to follow a known recipe, or have played around enough to know what changing fat, sugar, water, levels will do. Just changing something like sugar level will change not just sweetness, but gluten formation, browning, moisture retention. It can be complex.
Wait, really? I was joking, that seems like it would not do any of the things that something like oil or butter would do when baking something.
It can work pretty well, usually in baked good that have a high moisture content like banana bread. It is certainly not a 1/1 substitute. Best practice is to follow a known recipe, or have played around enough to know what changing fat, sugar, water, levels will do. Just changing something like sugar level will change not just sweetness, but gluten formation, browning, moisture retention. It can be complex.
Reminds me of advice I got from my grandma: Cooking is a hobby, baking is science.
Nah, i do a great job of just getting stoned and winging it when i bake. People usually love it
Are these other people also stoned when they try it?
Baking is black magic.
Convince me otherwise. 😛
As an egg replacement in cakes it works okayish. Roughly one or two tablespoons per egg, but it of course depends on what you’re trying to achieve.