Author: Johann Dyssel

If you’re making a citrusy bake, try rubbing the zest into the sugar before adding it to the rest of the ingredients for a stronger flavour.

Always bake in the center of the oven (unless otherwise instructed) and do cookies one tray at a time for even baking.

Don’t leave batters out on the counter. You want to get the batter in the oven as soon as you’re done mixing so that you get a good rise. The longer they sit out, the higher the chance of a dense crumb. (This is why it’s important to remember to preheat!) Extra cookie dough should […]

Unless you’re kneading bread dough, treat your batters, pastry, and doughs like a baby. Be gentle with your actions, especially when folding and mixing. This will result in lighter, well-textured bakes.

Scrape your bowl! There’s always something at the bottom needing to be mixed in, especially with a stand mixer. Use a good spatula and get in there!

Don’t open the oven door. If you often suffer from sunken or collapsed bakes – this is the likely culprit! Opening the door, even a crack, lets heat escape and can drastically change the temperature inside. It’s best to leave it shut for the entire baking time.