Here is a little bit about the ingredients I use in my recipes. I am based in Sweden, and therefore the ingredients I use are of course Swedish! This means that the butter in for example France will most likely be a little different than the butter here (and depending on the brand too, of course!). The salt content, moisture and fat content may vary between countries and brands. This is usually no big deal, but for example with a pie crust, you may want to reduce the butter just slightly if the moisture content is high. But practice makes perfect and you will learn how to best use the ingredients you have on hand!

Since I am based in Sweden, I am used to baking with milliliters and deciliters. All my more recent recipes are translated into cups from deciliter measurements – and therefore I do recommend getting a scale and using the gram measurements in my recipes, since that is much more precise!

All ingredients should be room temperature unless stated otherwise (such as for example, use very cold butter when you’re making pie crust!).

Butter

I use salted butter in almost all of my recipes, with a salt percentage of around 1,2%. Feel free to use unsalted butter in all recipes if you prefer that, but make sure to add a little extra salt if you do. The butter varies a little bit from country to country (salt, fat and moisture content). For example, when I make pie dough in France I have to cut back on the butter a little bit.

Eggs

I always use organic eggs, usually size medium or large, but I almost always state this in the recipe. If I don’t it doesn’t matter which size eggs you use (for example, for an eggwash).

Flour

I almost always use all purpose flour, unless stated otherwise.

Sugar

I use granulated/white sugar in most recipes. In Sweden, granulated sugar is usually made from beets but it works just as well to use cane sugar.

Salt

I use flaky sea salt in most recipes, unless stated otherwise. If you’re using fine grain salt, you may need to reduce the amount of salt stated in the recipe.

Cream

I use heavy cream or heavy whipping cream in many recipes – the one I use has a fat content of 40% and contains no stabilizers – but ones with around 36% fat work too.

Yeast

I usually work with fresh yeast which is available pretty much everywhere in Sweden. You can use dry active or instant yeast instead, but you may need to change your method. Make sure to read on the packaging first.