Ingredients for ingredients sake

Find yourself a Vanilla vendor that sells quality, ethically sourced vanilla beans. When I need to place an order for vanilla I reach out to my community and see who else would need some at the same time I would, this way we can bulk order and save. I will offer any vanilla beans I have available through our online store.

Legally speaking:

21 CFR  169.175 through 169.181.  I use slightly more than the legal requirement for labeling.

Aldermorian Vanilla:

1oz Vanilla Beans

200ml 100proof vodka

store at 60f in the dark in vessel nearly big enough to hold everything and soak for 1 year, shaking occasionally.

Quick Rye Vanilla:

1oz Vanilla Beans, split in half then cut into fourths, you'll have 8 long pieces. Do not scrape.

200ml rye whiskey of your preference.

Standard vanilla storage for six weeks shaking once per week.

remove the vanilla beans at this point to make Rye Vanilla Sugar.

I loath table sugar. However sweetness for sweetness sake has its uses, e.g. sauces, syrups, etc. 

But to use table sugar in breads, doughs, etc, lacks a personal touch. Anyone can make a cinnamon roll. But to make one with your specific touch of tang and sweetness is what makes your roll taste the way nobody else can recreate. 

I use three main degrees of sugar. 10°, 15°, and 20°

Although, I prefer a standard 18° for all my baking.

Degrees: Percentage of black strap molasses added to 100g of white sugar. I.e  10°(110g)= 100g white sugar + 10g black strap molasses. 

Substitutions: When a recipe calls for light brown sugar, use 10°. When a recipe calls for dark brown sugar use 20°. When a recipe calls for either light or dark brown sugar but it's too much, use 15° to step the tangy down or up strategically. After all cooking is equal parts science and art.