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5 (FIVE) TO KNOW AS AN UPCOMING BAKER

1. Baking is science, not just art
Ratios, temperatures, and timing matter. Small changes in ingredients (like fat, sugar, or leavening) can completely change texture and structure.
2. Precision beats guessing
Weigh ingredients with a scale instead of using cups. Accurate measurements lead to consistent results—especially for bread, pastries, and cakes.
3. Ingredients behave differently
Flour types, butter temperature, yeast freshness, and even eggs’ size affect outcomes. Learn how substitutions change the final product.
4. Oven knowledge is essential
Every oven runs differently. Use an oven thermometer and learn hot spots, baking times, and proper rack placement.
5. Practice + patience = skill
Mistakes are part of learning. Failed bakes teach more than perfect ones—keep notes, repeat recipes, and refine techniques over time.

How many of you remember this pattern 🫣

Big shout-out to my newest top fans! Jimoh Hassana

Doughnuts and Greeks yoghurt