Hey, y'all! I'm taking some time off to re-charge before the year-end baking frenzy begins. I'll be mostly off the grid for the next three weeks, but back at it on Nov 5th. xo
In the mean time, here are the links I distribute most often when troubleshooting with folks online.
If something has gone wrong with cookies (low yield, excess spread) or cake (poor rise, too dense), chances are the butter and sugar were underaerated. seriouseats.com/2015/12/cookie…
When doughs seem crumbly and dry, whether we're talking chocolate chip or flaky pastry, chances are the butter was too cold. seriouseats.com/2018/01/how-to…
If the cinnamon rolls didn't rise, if the bagels came out like hockey pucks, if there was any problem with a yeast-raised dough at all, chances are the dough was made with the wrong type of yeast: seriouseats.com/2018/03/all-ab…
If the buttercream seems greasy or dense, if it tastes too buttery, if the yield is low, if it seems soft, if anything is wrong, chances are the temperature is out of whack. seriouseats.com/2017/05/how-to…
Did the eggs not whip? Did the dough refuse to come together? Did a hard layer of sugar congeal at the bottom of the bowl? Did the butter and sugar never get light and fluffy? Chances are the stand mixer's bowl to beater clearance is out of whack. seriouseats.com/2018/07/stand-…
Did anything go wrong involving buttermilk substitutions? seriouseats.com/2017/04/how-to…
Did the suggested time in a recipe utterly defy your personal experience? seriouseats.com/2017/02/why-yo…
Did the pie crust shrink, slump, or otherwise misbehave? Chances are the flour was too strong, the heat was too hight, or the weights didn't come to the top in a blind bake: seriouseats.com/2016/10/how-to…
Did something go wrong with a cake flour substitution? seriouseats.com/2016/05/why-no…
