Read the whole recipes, thoroughly.
Use fresh ingredients
Make sure ingredients are at room temperature for better mixing. Remove refrigerated ingredients from the refrigerator 15 minutes before mixing.
Measure all ingredients before you begin mixing
Use standard dry measuring cups for dry ingredients. Use liquid measuring cups for liquid measuring, there is a difference.
Level off dry ingredients.
Measure wet ingredients on a level counter top.
Mix dry ingredients into wet ingredients, slowly. Don't over mix, the dough will become tough.
Preheat the oven to the correct temperature.
Use the center rack for even heat distribution.
Line pans with foil for easy clean up.
Use the pan size specified for the recipe.
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Comments: 14
Thank you
especially yeast!
Would you mind cross-posting this to Kitchen Quandaries? It's a good fit for that group.
King Arthur Flour
I Love King Arthur Flour, but it is more expensive here in Kansas. I buy when I can and when I can't Hodgson's Mill is a good alternative.