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Get an oven thermometer and learn to calibrate your oven. Unfortunately, most common home ovens aren’t accurate. They either run hotter or colder than what the internal temperature thinks it is in there, which can result in underdone or over baked treats. Use your oven manual to calibrate the internal thermometer every 6 months or […]
Use a weighing scale to measure out, not cup volumes. You will have a much nicer and more successful baking experience if you weigh your ingredients. A scale is incredibly accurate, whereas cup measures are often anywhere from 10-50 grams off!
Use light coloured pans over black or dark ones. If you find your bakes cook a lot faster and end up dry, your dark pans may be the cause because they conduct more heat.
Pan Sizes Use the pan size listed in the recipe. The bake was developed using that specific pan, so you’ll get the best results if you use it too.
Weather & Altitude Weather and altitude make a difference. If you live at a higher altitude, you might have noticed your cakes rising a bit higher, your bread dough proofing at a weird rate, or baked goods drying out. This is due to less air pressure. Unfortunately, there’s not much you can do except test […]
Room temperature isn’t a suggestion, it’s vital. Baking recipes require ingredients at room temperature so they combine properly. If you’ve ever tried to cream cold butter and sugar together, you’ll know what I’m talking about. You can end up with curdling or too thick or too runny batters.