Help! My Bread Is Stuck In The Pan!
Occasionally we get a phone call like this and I always feel bad for the baker on the other end of the phone. Baking bread is a lot of work. Between the mixing, the kneading, and the rising, a baker invests a lot of time into that loaf so when a loaf of bread doesn't turn out the way you had planned it is very discouraging, to say the least.
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Butter: Salted vs Unsalted
Does it really matter when you're baking? It's a definite maybe.
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Help! The Center Of My Cake Sunk!
It looked perfect in the oven but when I took it out the center collapsed! There could be several reasons. Let's troubleshoot.
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Substituting Brown Sugar for White
"Oops, I just ran out of white sugar and I'm in the middle of this recipe. Can I replace brown sugar for white sugar?"
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Bake with Honey...successfully.
When I first tried baking with honey I did not make the necessary adjustments. Mistake!
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Cake Curdles? We don't want that
Problem: My cake mixture doesn't get smooth! I cream together the butters and sugars and they look combined, but when I add the liquids the whole thing turns into a sloppy mess. What’s happening?
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Is it really 350° F in my oven?
Successful baking depends on so many variables. Temperature plays a major role. Just because you set the dial to 350° F. doesn't mean that is your oven temperature.
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Altitude Effects Your Baking
So many variables affect your baking. Altitude is a major one. If you live in an area that has a higher altitude learn the tips to bake better up there.
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Do You Know The Muffin Method?
The Problem: Sometimes when I make muffins or cupcakes they get these strange air pockets in them that kind of look like tunnels or gaps in the bread. What are these and why do they happen?
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Accurate Measurements Make A Difference
You can use the best ingredients in the world, but if they aren't the exact amount the recipe will not come out right. Perhaps you were very careful and measured everything level...
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