I know this is a bit controversial, I’ve done a tiny bit of research on it. But honestly, until last night, I didn’t realize people used anything but 1:1.

From what I’ve read, most older recipes are 2:1? And most modern recipes are 1:1? What do you use?

Edit: thanks all!

  • RBWells@lemmy.worldM
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    1 month ago

    I do 1:1 by volume most of the time. That I can save in the fridge, and people here use it for iced coffee too. Any other variation (rich, vanilla, etc) I label to specify. If no label it’s the 1:1 simple.

    It’s possible our sugar is sweeter now than in the past too - I know that sounds strange but plants get bred for more sweetness and processing changes.