Are your old baking beliefs holding you back from your true potential in the kitchen? It’s normal to be nervous about baking if you haven’t been successful in the past.
But these five common baking myths could be part of the reason things aren’t as easy for you as they could be!
You Can Only Use Fresh Ingredients
While fresh ingredients are certainly ideal, this myth can make you feel guilty for using that half-open bag of flour from last year. The truth is, as long as your ingredients are stored properly, they can still be perfectly usable. Flour can last up to a year if stored in a cool, dry place, and sugar? Well, that practically lasts forever. Just give it a sniff test before using it—if it smells like a bakery, you’re good to go! If it smells like a science project, maybe it’s time to toss it.
This philosophy extends to store bought or prepared ingredients as well; if it helps make the process faster and gets you in the kitchen, then you shouldn’t feel ashamed to use it! It might even yield better results, depending on what the bake is.
Baking Requires Precision
It’s true that baking needs precise measurements. But it’s not nearly as rigid as you’ve heard. You can balance flavors more to your liking. For example, if you want something sweeter, you can often toss in some extra sugar without ruining the batch. Maybe you aren’t a huge fan of clove; that’s fine, leave it out!
Note that your mileage will vary here. There are certainly many recipes that need precise measurements, and this truth usually doesn’t extend to elements like flour. Still, once you’ve made a recipe enough times, riffing on it and making it your own is not only easy—it’s fun!
You Have to Sift Your Flour
Unless a recipe explicitly says you have to sift your flour, you can probably skip it. It’s become a “rite of passage” for bakers over time. But there’s only a handful of recipes where this step is actually necessary. If you don’t want to sift your flour but are still worried about ensuring it’s properly aerated, just whisk it first and save yourself the extra time using and cleaning your sifter.
Baking Just Means Following the Recipe
For new bakers, this is probably true—you’re going to get the best results when following the recipe. But experienced bakers know that switching things up is an important part of being flexible. The trick is to understand the science behind the recipe. If you know why everything is being incorporated the way it is, then it becomes much easier to manipulate a recipe to your liking.
You Should Only Use Room Temperature Ingredients
While it’s true that room temperature eggs and butter can create a smoother batter, it’s not a hard and fast rule. If you’re in a hurry (or just really craving cookies), you can soften butter in the microwave for a few seconds—just don’t turn it into a melted puddle! And if you forgot to take the eggs out of the fridge, fear not! You can put them in a bowl of warm water for a few minutes.
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