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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 7 years ago

The sugar that is brown is likely beet sugar that's had some molasses (so someone somewhere knows what it is) added to it because beets contain no molasses. In a pinch, it will do.

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Shuna Lydon
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added almost 7 years ago

I am unfamiliar with Buenos Aires but if you can find Black Treacle it is basically molasses. It's a British product but I have seen it in a number of grocery stores serving communities that are not British.

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AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 7 years ago

Perhaps FrancesRenHuang, a food52 member in Buenos Aires, would know. You should be able to contact her through her food52 profile. She's a great resource!! (And such a helpful person, too.) ;o)

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PhillipBrandon
added 9 months ago

Across the way in Chile, we've made great use of Chancaca. It's sold in bricks that we break up and use 1:1 for Dark brown sugar.

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PhillipBrandon
added 9 months ago

Across the way in Chile, we've made great use of Chancaca. It's sold in bricks that we break up and use 1:1 for Dark brown sugar.

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