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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]

Just buy a scale. They’re like less than $20.  There is significant error when using volumes.  If a recipe says you 2.5 cups of flour how much really is that?  Did the person who made the recipe pack down the flour?  If you don’t pack down the flour the same way they did, you volume can be off by as much as 20, 30, or 40% when you actually compare how much mass of material are used.  Same for something like brown sugar.  Maybe you really compacted down your 1/2 C brown sugar while the recipe inventor did not, so the amount of brown sugar difference between your recipes will vary by 20%.    Mass mass mass.  It makes zero sense to use volumes for baking. I don’t know why American recipes insist on it.  It is an old tradition that needs to die. [/quote]

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