Equipment

Hey, butterfingers: before you even measure a single thing, make sure your equipment is clean, accurate, and working properly. I lost track long ago of how many people have messaged me about baking deviations, as if it’s somehow a surprise that different kitchens and different equipment produce different results. You are ultimately responsible for your own tools. If your oven isn’t calibrated, then whatever you are baking will not come out as you intended, nor will it ever be consistent. So, take the time to understand your oven. Always set up a precise work station before you try to execute a precise recipe. And above all, remember how your personal tools work in relation to the big picture and adjust accordingly. For example, if you are using a standard home oven instead of a convection oven, you will likely have to increase the temperature by 20C (or 35F). I also highly recommend investing in quality cake pans, sheet pans, sugar thermometers and any other baking tools you need. It improves the final result, and it’s also a lot smarter to purchase top-notch equipment that lasts rather than cheap tools that crumble.