Woman showing three homemade loaves of bread in baking tray freshly baked
Woman showing three homemade loaves of bread in baking tray freshly baked
  • Always pre-heat your oven to the temperature specified in the recipe.
  • Use an oven thermometer to determine the accuracy of the temperature control on your oven. You will only have to do this once. If you set the oven for 400 degrees F. and find that the thermometer shows the oven is actually 415 degrees F., you will know in the future to set the control just slightly below the 400 degree setting when you want 400 degrees.
  • When making biscuits, do not overwork the dough. Just two or three folds is all that is needed. Overworking the dough results in heavy biscuits.
  • Use the cookware specified in the recipe. If it says glass, use glass. If it says cookie sheet, use a cookie sheet. It makes a difference in the final product.

When baking breads or any dish calling for baking soda, baking powder or yeast, use measuring cups and spoons to measure accurately. Breads do not take well to eye-ball measurements.

  • Bleached and unbleached flours can be used interchangeably.
  • Baking powder and baking soda are not interchangeable
  • When baking pies or any dish with a crust on top, cover the outer edge of the crust with aluminum foil to prevent burning before the rest of the crust is brown. Remove to foil the last few minutes of baking to allow the outer edge of crust to brown as needed.
  • Invest in a biscuit cutter and rolling pin for smooth edged symmetrical biscuits.

More baking tips to come. Please check back.