15 Common Baking Blunders You’re Probably Making (And How To Fix Them!)

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Baking is a craft that melds science and art, creating creations out of the simplest ingredients. According to Fortune Business Insights, the global bakery products market valued at $457.40 billion in 2023 is expected to grow from $480.23 billion in 2024 to $731.69 billion by 2032. The art of baking succeeds when one learns how ingredients interact among themselves and respects technique after technique that brings them together.

However, at times, baking can also become so unpredictable. Simple recipes turn out just not right, and there you are, scratching your head, wondering where on earth it went wrong. More often than not, the reason is some small oversight or misstep that is so easy to make in a kitchen. Read on for the common blunders, how to fix them, and take your baking skills to the next level.

Measuring Ingredients Inaccurately

15 Common Baking Blunders You’re Probably Making (And How to Fix Them!) — Image Credit:Los Muertos Crew/Pexels

Incorrectly measured ingredients are the worst thing that could happen to baked goods; they can make all the difference in texture and flavor. So, use a kitchen scale to weigh ingredients, mainly flour and sugar.

When measuring flour, never scoop the flour directly with the measuring cup since it will compact the ingredient, and too much may be added. Always level dry ingredients with a straight edge. Wet ingredients must be measured with liquid measuring cups so no discrepancy occurs.

Using Cold Ingredients When Room Temperature Is Required

Cold butter or eggs can cause improper mixing and lead to lousy texture. Take the chill off ingredients such as butter, eggs, and milk before adding them to your recipe. Softened butter creams are easier with sugar, giving cakes and cookies a light and airy base.

Room-temperature eggs mix in smoothly and help structure baked goods. However, to ensure all components work harmoniously, some planning in advance is required.

Not Preheating the Oven

An improperly preheated oven can cause uneven baking, leaving some parts underdone. Always preheat your oven to the exact temperature specified in the recipe.

Check the actual temperature of your oven with an oven thermometer; most run hot or cold. Let it preheat to the desired temperature before putting anything inside. Failure to do so will affect the outcome.

Ingredients Substitution Without Research

Blind substitution of ingredients without considering properties can modify an outcome. For instance, butter and oil have different melting points and water contents, which directly affect texture.

Access resources such as a good baking book for appropriate substitutions in your recipe. Some substitutions, like using almond flour instead of all-purpose flour, also involve adjustments in liquid content. Always make small test batches to ensure your substitutions will work properly.

Forgetting to Sift Dry Ingredients

Not sifting allows lumps and not the best mixture of leavened batters and dough. Sifting introduces air into dry ingredients like flour, cocoa powder, and baking soda, helping them mix well. For proper sifting, use a wire mesh sieve or a proper sifter.

Sifting becomes more important when working on recipes that demand the perfect fineness, such as sponge cakes. Such a simple step elevates baked goods to a different level of quality.

Not Using Parchment Paper or Silicone Mats

The wrong baking surface causes sticking and poor cooking. Parchment paper or a silicone baking mat creates a nonstick surface that easily releases baked goods. These also distribute heat better than greased pans.

Invest in good-quality mats, or always keep parchment paper around your kitchen. It makes cleanup easier and beautifies the final look of your treats.

Too Frequent Opening of the Oven Door

Too frequent peeks in the oven cause temperature fluctuations, resulting in uneven results. The door opening allows heat to escape, which may cause delicate items like soufflés to collapse suddenly.

Use the oven light and a clear glass door to monitor progress without losing heat. If you must open the door, wait until the item is nearly done and make it brief. Consistent temperature control is critical for perfect baking.

Misjudging Bake Times

Undercooking or overcooking results from an inability to estimate bake times correctly. Always set a timer according to the recipe, but begin checking on it a few minutes before that. Utilize toothpicks or thermometers as tools to confirm readiness instead of guessing.

Get used to visual clues such as golden edges or springy centers. Each recipe gives its clues, and paying attention ensures accuracy.

Overcrowding the Baking Sheet

Crowding on the baking sheet can cause uneven heat distribution and underbaked centers. Allow cookies, biscuits, or rolls room to spread and bake evenly.

Use more than one sheet or bake in batches to avoid overcrowding. Position sheets in the center of the oven for even airflow. Spacing out items ensures the desired texture and color.

Overmixing the Batter

Overmixing introduces too much air, which makes baked goods collapse or dense. Mix until just combined to maintain the intended texture. Control the mixing with a spatula or hand mixer on a low setting by not over-mixing.

Be very careful in recipes like muffins and pancakes, which require a minimum mix. Check for the disappearance of streaks of flour, which is a signal that the flour is mixed enough.

Using Old Baking Powder or Soda

Expired leavening agents will not be able to produce the required rise, leading to dense baked goods. Check the expiration dates on baking powder and soda before using them.

Test their potency by mixing a small amount with water or vinegar; if there’s no fizz, replace them. Store these ingredients in airtight containers to maintain freshness. Fresh leaveners are essential for achieving proper lift.

Improper Cooling Techniques

Poor cooling can result in soggy baked goods or the deterioration of structure. Items should be transferred immediately to a wire rack to cool evenly and avoid condensation. Cakes must stay in their pans briefly before being turned out so they don’t break.

Cookies can rest on the baking sheet for a few minutes until they are set enough to be moved. Proper cooling preserves both texture and flavor.

Not Taking the Rest of the Dough Seriously

Not letting the dough rest affects the development of texture and flavor. Resting will relax the gluten, preventing toughness in cookies, pastry, and bread.

Keeping the dough cold will make it easier to work with and bake up flakier on items like pie crusts. For the best results, plan your schedule to include these waiting periods. Patience pays off with improved quality.

Using the Wrong Type of Flour

Different flours are made from different proteins, and these proteins affect the overall structure of baked goods. Bread flour, for instance, makes for a chewy texture, while cake flour makes pastries tender.

Use the type of flour called for in the recipe to get the right result. Combining or substituting flours at random can lead to very unexpected results. Knowing what each does will help achieve better consistency.

Omitting a Recipe Read-Through Before Beginning

Not reading the recipe may result in missing or not performing one or two steps correctly. Read the recipe to understand the time, equipment, and technique involved.

Get all the ingredients and equipment ready in advance to save time. Note any tips or afterthoughts that may explain a complicated step. This practice minimizes accidents and maximizes efficiency when baking.

Disclaimer: This list is solely the author’s opinion based on research and publicly available information.