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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Problem with many bakers is that oven performance can vary widely.  A recipe calling for 375 F for 15 minutes might take 10 minutes in yours while it will take 22 minutes in someone else's.  Amateur bakers often have zero concept of food chemistry.....you need to simply be aware of things like the Maillard reaction, which is the key to making many of the best and most flavorful baked goods.

A problem specifically with American bakers is that all of the stupid recipes nonsensically use volumes instead of mass.  It makes so much more sense to use grams and mass for recipes rather than use volumes like cups for things like butter and flour. [/quote]

I guess by “mass” you mean weigh things? I’ve heard that’s the best way to go but I don’t have a scale accurate enough for that. I guess I’d better get one. [/quote]

DP so a stick of butter is unusually 3 3/4 -3 7/8 oz not 4 oz. A cup of flour’s weight will vary 20-30% based on how you fill the measuring cup. Flour compacts. If you scoop the flour with a measuring cup it is lighter, fill the same measuring cup with a spoon heavier. Humidity and time sitting will impact the weight or amount of flour. This also applies to baking soda and baking powers. Sugar less so.

People always wonder why their chocolate chip cookies vary - too cake like or spread way too much. One common reason is if you use volume for measuring you do not have control over the ratios of the ingredients. This is easily controlled by using a scale.

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