The Science Of Baking

I’m sure by now, many of you have heard that baking is very precise and is a science. That’s because, unlike in cooking, baking doesn’t allow you to fix your errors without starting over from the start. There’s some exceptions, but they’re few and far between. Take making a double recipe, for example. If you had to substitute an ingredient for something else, it is likely that you could do it without ruining the whole thing. Another thing to keep in mind is patience. If something doesn’t work right the first time, make the necessary changes and adjustments, and try again. The only way to improve at something is to continue practicing. And of course, never stop learning!!