Common Baking Hints
Be sure all ingredients are at room temperature. Using milk in place of water will produce a softer crust.

Olive Oil will prevent the bread from drying out too quickly.

Be sure to spoon the flour and not dip the measuring cup into the flour. Fill the cup over the top and then level off with a straight edge. Also remember Before measuring molasses or honey, oil the measuring spoon to help it run off better.

If making 100% whole wheat bread use 1 1/2 teaspoons vital gluten per cup of flour.

One 1/4 ounce packet of yeast equals 2 1/4 teaspoons.

Using water that potatoes have been cooked in as it produces a higher loaf of bread.

If using fresh fruit in a bagel or bread recipe you will need to reduce the amount of liquid used. The fresh fruit like blueberries will add extra liquid.

If your bread is falling or is wrinkling on top, too much liquid was used. If your bread did not rise it could be a number of causes: you forgot the yeast or the yeast was old; you forgot to put in the kneading blade; or you forgot the salt.

Common Substitutes used in Baking

1 cup buttermilk = 1 cup of milk plus 1 tablespoon vinegar or lemon juice.

1 cup low fat or no fat yogurt = 1cup of buttermilk.

1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.

1 tablespoon butter or margarine = 1 tablespoon unsweetened applesauce.

1 tablespoon dry herbs = 3 tablespoons fresh herbs.

1 whole egg = 1/4 cup or 2 egg whites.

1 tablespoon dry milk = 1 tablespoon dry buttermilk.

Can use oil in equal amounts in place of butter or margarine.

Wanna see more tips on baking then see in our Tips Section Under Category "BAKING".