Tips on Baking Failures – Great for Beginners

Everyone Has Baking Failures

Ask any seasoned baker if they’ve ever had a baking failure. You will get some crazy and funny stories! You don’t have to be a beginner to have a failure baking. I remember my first attempt at making a pie crust. I was so frustrated that I balled the dough up and pitched it at the wall. I learned two things from that, 1. take my time 2. losing my cool meant cleaning up a mess. Baking failures? I’ve had plenty and I think the following tips will help keep you from having too many.

Read the Recipe Thoroughly

It only takes a minute to read your recipe all the way through. Read what ingredients you will need and how to put your recipe together. Make sure and check how long a recipe is going to take to bake. Baking failures can be caused by not allowing yourself time to prepare and bake.

Check Your Ingredients

Before you start dumping ingredients into the bowl, check to see that you have all of the ingredients called for in the recipe. Also check the “use by” dates on them. Some baking failures can come from using outdated baking soda or baking powder.

Check your oven. Example: Turn your oven on to 350 degrees. When the oven signals that the heat has reached 350 degrees, set a thermometer in it and check it. Some ovens run hot, some run cooler. Adjust accordingly. A baking failure can occur when the temperature isn’t exactly what it should be.

Measuring Cups and Spoons

Do you have 2 or 3 sets of measuring cups and spoons? Your sets may not match each other in their accuracy. Try to use 1 set of measuring cups and spoons. I prefer my stainless steel set. If you use 1 set instead of a cup from one and a ½ cup from another you are less likely to upset the recipe causing a baking failure.

Time and Baking Failures

Many baking failures are caused by rushing and not having enough time to make a recipe. Rushing can lead to misreading ingredients. Rushing can lead to forgetting an ingredient. I know this tip well. I have done some really strange things while rushing to get cookies baked in the morning for lunch boxes. If there is anything that can cause me to have a baking failure, not leaving enough time is probably the biggest one.

I hope these tips help prevent baking failures for you. After all these years of baking and having my share of failures I would say that 85% or better were caused by one of the above. In the end, don’t sweat the small stuff. Most recipes are forgiving. Most baking failures can be salvaged and eaten! Don’t let a baking failure keep you from baking. Remember my first pie crust that ended up on the wall? I have since won blue ribbons for pies at the fair. So look beyond your baking failures and chalk them up to education!

Source: My own experiences (and failures).

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