Can I use every type of flour?
Not all types of flour can be used in baking because different flours have different protein contents, textures, and absorption rates. Here I'm breaking some types down for you:
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All-purpose flour: Versatile and suitable for most recipes.
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Bread flour: Higher protein, ideal for chewy bread.
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Whole wheat flour: Dense, may require adjustments in liquid.
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Gluten-free flours: Require binders like xanthan gum to mimic gluten.
Using the wrong flour can affect the texture, rise, and overall outcome of your baked goods. Always match the flour type to the recipe!
If you have to use another flour type, in small amounts, it won't drastically affect the recipe, but if the proportion is significant, consider balancing with adjustments to liquid or binders.
You dont have the right flour type for your recipe? Check out this article about missing ingredients.
Does it matter in which order I put the ingredients in?
You may think that the order doesn't matter since the ingredients will end up getting mixed together either way, but yes, the order of ingredients matters in baking because it affects the texture and structure of the final product.
Here are some important orders you should know about:
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Creaming Method (Butter and Sugar): Creaming first helps incorporate air for a light texture.
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Wet Before Dry: Mixing wet ingredients (like eggs, milk, oil) separately ensures even distribution before combining with dry ingredients.
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Gentle Mixing: Add dry ingredients last and mix gently to avoid overdeveloping gluten, which can make baked goods tough.
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Leavening Agents: Add baking powder or soda early in dry ingredients to ensure even rise.
Following the order ensures consistent results!
I'm missing out an ingredient...
Flour
All-purpose flour
Replaceable with:
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Whole wheat flour
Use 50 - 75% and add a bit more liquid.
Example: For 100g All-purpose flour use 75 Whole wheat flour.
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Bread Flour
Same weight, it will make baked goods chewier.
Almond flour
Replaceable with:
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Ground Sunflower Seeds
Same weight.
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Coconut flour
Use 25g coconut flour for every 100g almond flour and increase liquid.
Whole Wheat flour
Replaceable with:
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All-purpose flour
Same weight but lighter texture.
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Mixing 50% All-purpose flour + 50% Oat or Spelt flour
Example: For 100g Whole wheat flour use 50g from each.
Bread flour
Replaceable with:
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All-purpose flour
Same weight but less chewiness.
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Vital Wheat Gluten
5g per 120g of all-purpose flour.
Gluten-Free flour
Replaceable with:
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Gluten-Free Blend
Same weight.
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Almond, Coconut, or Rice flour
Adjust liquid and binders; weigh similarly
Example: 100g gluten-free blend = 100g almond flour.
Butter
Vegetable Oil
Example: sunflower oil, rapeseed oil.
Use 80% of the butter amount.
Example: For 100g butter use 80ml oil.
Yogurt or Curd cheese
Replace it 1:1 (best for cakes and pastries).
Apple sauce
Use 75% of the butter amount.
Example: For 100g butter use 75g apple sauce.
Margarine
Replace it 1:1
Peanut Butter or Almond Butter
Replace it 1:1 (adds a nutty flavor).
Tip: Choose the substitute based on your recipe. For baking, margarine or oil works well.
Eggs
Chia Seeds
Mix 1 tablespoon of chia seeds with 2.5 tablespoons if water, let it sit for 5 minutes before use.
Apple sauce
Per egg use 60ml of unsweetend apple sauce.
Banana
Per egg use 60ml of ripe mashed bananas.
Yogurt or buttermilk
Per egg use 60ml of plain yogurt or buttermilk.
Tip: Choose the substitute based on your recipe. For baking sweets, bananas or apple sauce works well. For dense baked goods chia seeds will do it, as well as yogurt and buttermilk are your best friends when working on moist goods.
Sugar
Honey
Use 75g honey for every 100g sugar. Reduce the liquid in the recipe by 15ml for every 75g honey.
Date paste
Use 150g dates blended with water for every 100g sugar. Reduce the liquid in the recipe slightly.
Agave syrup or maple syrup
Use 75g agave or maple syrup for every 100g sugar. Reduce the liquid in the recipe by 15ml for every 75g syrup.
Coconut sugar
Replace it 1:1
Apple sauce
Use 100g unsweetend apple sauce for every 100g sugar. Reduce the liquid in the recipe by 15ml for every 100g apple sauce.
Each alternative can affect the texture and flavor of your bake, so adjust liquid and baking time if needed.
Milk
Water and fat
Replace it 1:1 and add a teaspoon of butter or oil for richness.
Example: Per 100ml water you add 1 teaspoon butter or oil.
Powdered milk
For 100ml milk you can mix 10ml milk powder with 90ml water.
Yogurt
Replace it 1:1 and add a teaspoon of water if needed.
Cream
For 100ml milk you can mix 50ml cream with 50ml water.
This also works with coconut cream or evaporated milk.
Don't be scared to use milk alternatives such as cashew milk, rice milk, butter milk etc.
Oil
Butter
Use 80g melted butter for every 100ml oil.
Or: use 50g melted butter mixed with 50ml water for every 100ml oil.
Apple sauce
We love apple sauce...
Use 100g unsweetend apple sauce for every 100ml oil.
Banana
Replace it 1:1 with mashed bananas.
Yogurt
Replace it 1:1.
This also works with greek yogurt.
You can also replace your oil with avocado oil, sesame oil, vegetable oil etc.
Powdered sugar
Granulated sugar
Blend 100g granulated sugar for 100g powdered sugar until it becomes fine powder.
Best for frosting and dusting.
Caster sugar
Replace it 1:1 with superfine caster sugar.
Best for mixing into batters or doughs.
Coconut sugar
Blend 100g coconut sugar with 5g cornstarch for 100g powdered sugar until it becomes fine powder.
Make it yourself
Blend 100g granulated sugar with 10g cornstarch for 100g powdered sugar.
Tips: To avoid graininess while blending sugar, ensure it's processed until very fine.
Cornstarch is often added to prevent clumping and improve texture.
Cream
Milk and butter
Mix 75ml milk with 25g melted butter for 100ml cream.
Best for cakes or sauces.
Mascarpone or cream cheese
Mix 75g mascarpone or cream cheese with 25ml milk for 100ml cream.
Best for rich desserts like cheesecake.
Blended cashews
Soak 100g raw cashews in water for 100ml cream. Then blend with 50ml water until creamy.
Best for creamy fillings.
Evaporated milk
Replace it 1:1.
Greek yogurt
Replace it 1:1 and use a little milk to thin it if needed.
Best for muffins or cakes.
Tip: For whipped cream alternatives ensure that the alternative includes fat (like mascarpone).
Curd cheese
Cream cheese
Mix 75ml cream cheese with 25ml milk or yogurt for 100ml curd cheese.
Greek yogurt
Replace it 1:1 and use a little milk to thin it if needed.
Cottage cheese
Replace it 1:1 with blended cottage cheese.
Mascarpone
Mix 75g mascarpone with 25ml milk or yogurt for 100ml curd cheese.
Buttermilk
Milk and yogurt
Mix 120ml milk with 120g plain yogurt for 240ml buttermilk.
Sour cream and water
Mix 120g sour cream with 120ml water for 240ml buttermilk.
Milk and lemon juice/vinegar
Mix 240ml milk with 15ml lemon juice or white vinegar. Let it sit for 5-10 minutes till it curdles.
Greek yogurt and water/milk
Mix 120g greek yogurt with 120ml water or milk for 240ml
buttermilk.
Cream cheese
Greek yogurt
Strain 150g greek yogurt to get 100g thick yogurt for 100g cream cheese.
Best for light cakes and muffins.
Cottage cheese
Replace it 1:1 with blended cottage cheese and a splash of milk.
Best for fillings, cheesecakes and dips.
Curd cheese
Replace it 1:1.
Best for tangy desserts, pastries.
Butter and yogurt
Mix 50g softened butter with 50g plain yogurt for 100g cream cheese.
Best for rich frostings.
Some alternatives may change the flavor slightly. If needed, add sweetener or seasoning.
How do I develop my own recipes?
1. Start with Inspiration
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Look at recipes you enjoy and identify what you like about them (flavors, textures, techniques). Think about how you’d like to modify or improve them.
2. Understand Basic Ratios
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Learn the basic ratios for baking (e.g., for cakes: 1 part sugar, 1 part butter, 1 part flour, 1 part eggs). Ratios ensure your recipe has the right structure.
3. Choose a Focus
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Decide on your recipe type (e.g., cookie, cake, bread) and key ingredients. Think about the flavors you want to highlight.
4. Start Simple
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Begin by making small tweaks to existing recipes (e.g., substitute one ingredient or adjust the sweetness). Use these changes to understand how ingredients affect the outcome.
5. Experiment with Ingredients
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Swap ingredients like flour, fat, or sweeteners and note the differences. Add spices, extracts, or mix-ins to create unique flavors.
6. Test in Small Batches
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Test your recipe in smaller portions to avoid wasting ingredients during trial runs.
7. Track Your Changes
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Write down every change you make, including measurements, techniques, and bake times. This helps you recreate or tweak the recipe later.
8. Taste and Adjust
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After baking, analyze the texture, flavor, and appearance. Adjust ingredients or methods based on the result.
9. Understand Baking Science
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Learn how ingredients like leaveners (baking soda, powder), fats, and liquids work together. This helps you troubleshoot and refine your recipes.
10. Perfect Through Practice
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Keep testing and refining until the recipe consistently delivers the desired result.
Tips:
Be patient: creating a recipe takes time and trial.
Share your creations with friends or family for feedback.
Once perfected, write your recipe in a clear, step-by-step format for others to try.
What kitchen tools are worth it for baking?
These are basic tools to start baking simple recipes:
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Measuring Cups and Spoons: Accurate measurements are key.
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Mixing bowls: A variety of sizes, preferably non-slip.
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Kitchen scale: Easier to get accurate measurements.
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Whisking Tools: For mixing batters.
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Spatulas: Silicone ones are great for scraping and folding.
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Cooling rack: Allows baked goods to cool evenly.
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Rolling Pin: Essential for rolling out dough.
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Hand Mixer: Makes creaming butter, sugar and whipping cream easier.
You are ready to discover new kitchen tools and to try them out? Here are some of my favourite tools and recommendations.
How do I knead dough correctly?
Kneading dough correctly is important for developing structure - Here is a step-by-step guide to kneading douch the traditional way like a pro:
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Prepare Your Work Surface: Lightly flour a clean, flat surface . Use minimal flour to prevent sticking without drying out the dough.
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Position the Dough: Place your dough on the floured surface.
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The Basic Kneading Technique: Use the heel of your hand to push the dough away from you, stretching it slightly. Fold the dough back toward you, like folding a piece of paper in half. Rotate the dough a quarter turn and repeat the push, fold, and turn process.
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Consistency: Maintain a steady rhythm and repeat the push-fold-turn motion for 8–10 minutes.
Tips:
Feel the Dough: The dough will start as sticky and become smoother, elastic, and slightly tacky as you knead.
Avoid Over-Flouring: Adding too much flour during kneading can result in dry bread.
Check for Gluten Development: Perform the “Windowpane Test”: Pinch off a small piece of dough and stretch it gently. If it forms a thin, translucent sheet without tearing, it’s ready.
Stretch-and-Fold Method: For wetter doughs like focaccia or ciabatta, stretch and fold the dough instead of traditional kneading
With practice, kneading will feel natural, and you’ll achieve perfectly textured bread every time. You can always switch the traditional kneading method for a stand mixer.
How can I make a recipe vegan?
Transforming your favorite baking recipes into vegan versions is simpler than you think. By swapping out animal-based ingredients with plant-based alternatives, you can enjoy delicious baked goods while staying vegan. Here’s how:
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Egg Replacements: Eggs provide structure, moisture, or binding in recipes. You can replace them with simple alternatives like flax or chia seeds mixed with water, mashed bananas, or applesauce.
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Dairy Milk Alternatives: Replace dairy milk with plant-based options like almond, soy, oat, or coconut milk. These work perfectly in the same way, providing moisture and flavor to your bakes.
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Butter Substitutes: Swap butter for vegan butter, coconut oil, or a neutral vegetable oil. These alternatives work just as well in making doughs soft, flaky, or moist.
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Cream and Yogurt Alternatives: For cream, use coconut cream or cashew cream. For yogurt, there are plenty of dairy-free versions made from soy, almond, or coconut that work in recipes for cakes, muffins, or quick breads.
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Sweeteners: If a recipe uses honey, you can easily substitute it with maple syrup, agave nectar, or date syrup for a plant-based option.
By using these simple swaps, you can create delicious vegan baked goods that are just as satisfying as the originals.
What are basic baking hacks that I should know about?
Here are some basic baking hacks that can help improve your baking results and make the process easier:
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Measure Accurately: Use a digital scale for precise ingredient measurements. Cups can vary, but grams don’t lie!
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Room Temperature Ingredients: Bring eggs, butter, and milk to room temperature for better mixing and fluffier baked goods. To warm butter quickly, cut it into small cubes or microwave for a few seconds.
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Don’t Overmix: Overmixing can make cakes or muffins dense. Stop mixing as soon as the ingredients are combined.
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Check Oven Temperature: Ovens can be inaccurate. Use an oven thermometer to ensure your baking temperature is correct.
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Make Your Own Buttermilk: For recipes that call for buttermilk, mix regular milk with a bit of vinegar or lemon juice.
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Use the “Toothpick Test”: Insert a toothpick into the center of cakes or muffins to check doneness. If it comes out clean or with just a few crumbs, they’re ready.
By mastering these simple hacks, you’ll avoid common mistakes and create consistently great results in the kitchen!
How do I avoid chaos in the kitchen while baking?
Avoiding chaos in the kitchen while baking comes down to organization and good habits. Follow these tips to keep your baking process smooth and stress-free:
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Read the Recipe First: Go through the entire recipe before starting so you understand the steps and timing.
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Gather All Ingredients and Tools: Measure and prep all your ingredients (this is called mise en place) before you begin mixing. Set out all necessary tools like mixing bowls, spatulas, and baking pans.
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Clean as You Go: Wash dishes, wipe counters, and put away ingredients as soon as you’re done with them. This prevents mess from piling up.
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Use Bowls for Scraps: Keep a bowl nearby for egg shells, wrappers, or other scraps to minimize trips to the trash. This is a must!
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Stay Focused on the Recipe: Follow the steps in order without multitasking too much. This reduces errors and forgotten ingredients.
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Use Parchment Paper: Line baking trays and pans with parchment paper to avoid sticking and make cleanup easier.
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Organize Your Workspace: Keep frequently used items (flour, sugar, measuring tools) within arm’s reach to avoid rummaging mid-bake.
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Plan for Cooling Space: Make sure you have a cooling rack or clear counter space ready before your baked goods come out of the oven.
By staying organized and cleaning as you go, baking becomes much more enjoyable and efficient.
How can I save time while baking?
Save time while baking with these quick tips:
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Plan Ahead: Choose simple recipes or ones you’re familiar with to avoid extra steps or confusion.
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Organize Your Ingredients and Tools: Set out everything you’ll need before you start to avoid searching mid-bake.
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Pre-Measure Ingredients: Measure and prep all your ingredients at once (mise en place) so you can bake seamlessly.
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Preheat the Oven Early: Turn on the oven while gathering ingredients so it’s ready when you need it.
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Use Pre-Cut Liners: Pre-cut parchment paper or silicone baking mats save time on prepping pans and cleanup.
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Microwave Butter or Eggs: Gently warm cold butter or eggs in short bursts to quickly bring them to room temperature.
Stay organized, and you’ll bake faster without compromising quality.
How do I get my dough airy and light?
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Use Fresh Yeast, if possible: Ensure your yeast is fresh and active for good rise. However instant yeast is also a good option.
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Knead Properly: Knead until the dough is smooth and elastic to develop gluten.
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Hydration: Use the right amount of liquid—too little can make the dough dense.
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Allow Proper Proofing: Let the dough rise in a warm, draft-free spot until it doubles in size.
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Don’t Overproof: Overproofing can collapse the dough and make it heavy.
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Bake Immediately After Final Rise: Don’t let shaped dough sit too long before baking.
Why is my dough sticky?
Sticky dough isn’t always bad—it’s sometimes essential for creating light, airy baked goods! If a recipe calls for sticky dough, embrace it and handle it carefully.
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High Hydration: If your dough has a high ratio of water to flour (hydration), it will naturally feel sticky. Some recipes, like ciabatta or focaccia, intentionally have high hydration levels to create a soft and airy texture.
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Underdeveloped Gluten: Gluten development happens when you knead the dough. If the gluten isn’t fully developed, the dough will feel sticky and lack elasticity. Kneading helps the proteins in the flour form a strong network that holds the dough together.
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Warm or Wet Environment: Warm or wet conditions can cause dough to become stickier as the flour absorbs moisture from the air.
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Not enough Flour: If you didn’t measure the flour properly or your dough needs more flour to balance the hydration, it will feel sticky.
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Resting Period: During resting periods, the dough can feel stickier because the gluten is relaxing. After kneading or folding, the dough often becomes less sticky.
Tips:
Knead More: Sticky dough often becomes smoother and less tacky with proper kneading.
Follow the Recipe: Double-check your measurements and ensure you’re using the correct type of flour and hydration level.
What is the difference between baking powder and baking soda?
Many traditional European baked goods rely on yeast rather than chemical leaveners like baking soda. Thats why it could be hard to understand the difference between baking powder and baking soda. Let me break it down for you:
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Key Difference: Baking soda requires an acidic ingredient to work, while baking powder already has acid included and only needs liquid.
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When to use Baking Soda: Use in recipes with acidic ingredients, like mashed bananas or buttermilk.
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When to use Baking Powder: Use in recipes without acidic ingredients, like plain vanilla cakes or biscuits.
If following American recipes, double check measurements, as baking powder in Europe differ slightly in strength from American versions.
How do I measure flour correctly?
Measuring flour correctly is important for baking to ensure consistent and accurate results. Here’s how to do it properly:
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Use the Right Measuring Tool: Use dry measuring cups for flour. These cups are designed to be filled and leveled off easily. Do not use liquid measuring cups for dry ingredients.
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Fluff the Flour: Flour tends to settle and compact in storage, which can lead to using too much. Use a spoon or whisk to fluff up the flour in its container.
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Weigh the Flour: For the most precise measurement, use a kitchen scale. If you want to follow an american recipe, here are the measurements converted in grams:
1 cup of all-purpose flour typically weighs around 120–130 grams
1/2 cup of all-purpose flour typically weighs around 60–65 grams
1/4 cup of all-purpose flour typically weighs around 30–32 grams
By following these steps, you can ensure accurate measurements.
How do I get my cookies evenly round?
Getting evenly round cookies involves a combination of proper preparation and some optional shaping techniques. Here’s how you can achieve those perfectly round cookies:
Use a Cookie Scoop: A cookie scoop ensures all your dough portions are the same size and shape, which helps the cookies bake evenly.
Chill the Dough: Chilled dough spreads less and holds its shape better in the oven, leading to rounder cookies. Refrigerate the dough for at least 30 minutes before baking.
Roll the Dough Balls: After scooping the dough, roll each portion gently between your palms to create smooth, round balls.
Shape immediately after Baking: As soon as the cookies come out of the oven and are still hot, use a round cookie cutter to gently “scoot” the edges into a perfect circle. Move the cutter in small circular motions to reshape.
Space Cookies Evenly: Place cookies evenly spaced on the baking sheet to avoid them spreading into one another.
By following these steps, your cookies will be consistently round and aesthetically pleasing.
What if my yeast mixture doesn't rise?
If your yeast mixture doesn’t rise, it can affect the success of your recipe. Here’s how to troubleshoot and fix the issue:
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Check the Yeast: Freshness: Ensure your yeast is not expired. Expired yeast may be inactive and unable to rise.
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Storage: Yeast should be stored in a cool, dry place, or refrigerated if opened.
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Check the Water Temperature: Yeast thrives in warm water, typically 38–43°C. If the water is too cold the yeast won’t activate. If too hot, it can die.
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Add Sugar: Yeast feeds on sugar. Adding a pinch of sugar to the water can help activate it and encourage bubbling.
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Wait Longer: Sometimes yeast needs more time, especially in cooler environments. Allow 10–15 minutes for the mixture to rise.
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Replace the Yeast Mixture: If nothing happens after 10–15 minutes, discard the mixture and start over with fresh yeast.
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Try a Warm Environment: If your kitchen is cold, place the bowl near a warm spot like a preheating oven, a slightly warm oven or on top of a bowl of warm water.
If your yeast consistently fails, it might be time to purchase a new batch.
Can I bake recipes for convection on other oven settings?
Yes, you can bake convection oven recipes in a regular oven, but you may need to adjust the temperature, baking time, or both. Here’s how to adapt recipes for a regular oven:
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Adjust the Temperature: Lower the baking temperature by 15°C.
For example, if the convection recipe calls for 175°C, bake at 160°C in a regular oven.
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Adjust the Baking Time: Check your food 5–10 minutes earlier than the recipe states.
For example, if the convection recipe says 20 minutes, check at 15 minutes.
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Rotate the Pan: In a regular oven, there’s no fan to circulate the air, so heat distribution may be uneven. Rotate your baking pan halfway through cooking for even results.
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Use the Middle Rack: Bake on the center rack of your oven to promote even cooking. Avoid using multiple racks unless necessary.
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Avoid Browning: Food may brown differently in a regular oven. If you notice over-browning before the center is fully cooked, tent with aluminum foil.
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Test for Doneness: Use a toothpick, thermometer, or visual cues to ensure your baked goods are fully cooked rather than relying solely on time.
By making these small adjustments, you can successfully bake recipes designed for a convection oven in a regular one!
What are basic ingredients that I should always have at home?
This is my favorite question. You will see, as soon as you start your journey, you won’t really need this list because you will naturally start to have these ingredients around. It’s just like the friends we make along the way :)
For baking, having the right ingredients on hand ensures you’re ready to whip up cookies, cakes, bread, or pastries at any time. Here’s a list of essential baking ingredients to keep stocked:
Dry Ingredients:
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All-purpose flour
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Bread flour Nuts
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Granulated sugar
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Brown sugar
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Powdered sugar
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Baking powder
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Baking soda
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Salt
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Cocoa Powder
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Chocolate chips or chunks
Wet Ingredients:
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Eggs
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Milk
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Cream
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Butter
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Yogurt
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Pure vanilla extract
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Honey
Other Essentials:
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Active dry yeast/instant yeast
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Neutral Oil
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Vinegar
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Lemon juice
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Food coloring
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Sprinkles
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Shredded coconut