Genuinely I believe that most people (including me a few years ago) think they can’t bake or make bread because there are so many awful recipes on the internet.
Use a good book, or a great resource like King Arthur’s Recipes, AND a scale, and things get so much easier
I would also say: do not sub things or scale things with baking unless you’re an experienced baker. That removes a lot of the challenges you would have. Things really should just come out as they promise to, as long as you don’t change anything.
@enobacon@thepoliticalcat@skinnylatte There are thermostats that you can put into the oven and you can move them around to different points to see where pockets of heat tend to be.
A cheaper (but less accurate) version is to set your oven to 165 C/325 F and put a small ramekin with white sugar in it; if it’s not melting then the temp is too low in that area.
@WhiteCatTamer@thepoliticalcat@skinnylatte that's a thermometer, so you can try temp surfing the dial based on what you read (my oven got mad and stopped when I did 😂, IDK wtf its electronics), but many thermostats are a bimetallic coil and it has to pull the contacts apart. An electronic PID controller would adjust response based on the previous cycle, until it homes in on minimal fluctuation, that will vary avg energy input as the thing you're cooking goes through evaporative phase change
@skinnylatte 100% this! I really struggled with whole wheat bread baking until I got a great book by Peter Reinhart. Sometimes you just have to invest in a good resource before you get the great result. (Plus a good scale is a must-have!)
Add comment