5 quick tips to bake like a pro

By Zoe Renglich Baking can sometimes seem complicated and daunting, but, the more you learn, practice and test recipes, the more confidence and freedom you will have to experiment in the kitchen. Here’s my advice on where to start:

Taste the individual ingredients before you start using them to make sure they are fresh. It’s not always easy, for example, to tell that a nut has gone rancid. And the ripeness of fruit you are using can also change the overall flavor, so you may want to adjust the amount of sweetener you are using.

Ovens are temperamental and the temperature the manufacturer claims it heats to is not always correct. Especially on older models. Find out by using a thermometer or have it calibrated. Note: there are often hot spots so it’s important to rotate things half way through baking and test for doneness with a cake tester, skewer or thermometer.

Using a scale to weigh your ingredients will result in much more consistent outcomes and is an inexpensive investment. Measure your ingredients out before you start because baking can be time-sensitive once you started the process. It’s also great to make larger batches when you have time and freeze things either baked or unbaked.**

Recipes are not always tested and can sometimes be overly complicated or have unnecessary steps. The environment you are working in including humidity and temperature can also affect the process and outcome, so it may take some trial and error to figure out what works best. This can be especially important with bread or anything with yeast as well as pastry crusts. So don’t be hesitant to adjust timing and use your best judgment.

When you are first starting to bake, use resources that you trust. The first recipe that pops up on Google is not always the best to follow. I suggest getting inspiration and recipes from friends and family as well as chefs and authors you admire. Always bake what you love to eat and take the liberty to substitute different types of chocolate, nuts or fruit in recipes based on your taste. Experiment and have fun. Happy baking! **Freezing tips: You’ll get the best results with unbaked and frozen items that are then baked fresh when you want to eat them. Cookie doughs, croissants, brioche, and pies freeze well. However, don’t freeze unbaked cakes or muffins.