Differences between baking in America and Germany

There are several big, medium and small differences when baking in different countries. This is by no means a definitive list. But some of the ones I've noticed.

Brown sugar.
Brown sugar in America is soft and almost chewy. The closest one in Germany is called Rohrzucker or brauner Zucker. It's grainy and looks like very large grain regular sugar. It can be used in place of brown sugar in most American recipes, but the consistency will be different. If you need actual American brown sugar, use white sugar and molasses mixed together. It's much more similar in texture.

The Metric System.
Don't forget that Europe uses the metric system. Measuring cups can sometimes be found in some shops, but in general, amounts are measured in grams and liters. I still use cups pretty often. However, oven temperatures are marked in celsius. To orient yourself, 350 degrees Fahrenheit is about 180 degrees Celsius.

Vanilla.
Vanilla extract is not impossible to find, but it's also not that readily available. People use vanilla sugar. A packet of vanilla sugar contains about a tablespoon of sugar, but is only equivalent of about a teaspoon of vanilla extract.

Ingredients available on Amazon or specialty shops.
Corn syrup
Baking soda (Natron)
Molasses
Marshmallows
Maple flavoring
Cream of Tarter

Hope that helps those passionate about baking, but have trouble finding those special ingredients. We will leave this list for now. Look out for a continuation in the future.

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