5 Most Common Baking Myths and Facts

5 Most Common Baking Myths and Facts

When it comes to baking, there is just so much information out there, especially online, thar are not factual. It has become very hard to tell apart facts from myths! That is why, we created a guide that will dispel these 5 most common baking myths and misconceptions. 


Myth #1: Sugar is only used to sweeten

While sugar is the key ingredient to sweeten the baked goods, however, sugar has other roles as well and it is very important to a dessert’s texture, color, and consistency. This is besides the fact that sugar enhances the flavor of other key ingredients like the butter, vanilla, chocolate. When it comes to texture, sugar helps baked goods’ moisture since it attracts water, and affects how a cookie is spread when baked. Therefore, next time you think of omitting sugar from a recipe, think about an alternative that won’t ruin your dessert!



Myth #2: The same calibration is applied to all ovens

Different types of ovens are sometimes designed to run slightly cooler or hotter than their specified temperatures. Which is why the exact same recipe you may see online might not give you the results you were hoping for. By understanding your oven's quirks, you can either make your recipe a success or leave it feeling half-baked. Therefore, make sure that you do your research on the oven that you’re currently using to understand what adjustments you need to make to get the best results!



Myth #3: You can soften your butter in the microwave

While technically you can let the butter soften in the microwave, however, it won’t give you the same results like softening the butter the traditional way. Next time you are planning to do some baking, make sure you prepare your ingredients beforehand and take the butter outside of the fridge 30 minutes before you start mixing your ingredients.    



Myth #4: Ingredients can be tweaked

A little more sugar here, a little less baking soda here, and then you wonder why your baked goods did not turn out like you expected them to be! Baking is not like cooking a savory dish; adding or removing some spices here and there will not turn your dish into a disaster. On the contrary, small tweaks can play a significant role in negatively changing the texture, the density, the flavors, and a lot of different factors of baked goods. Remember, baking is a combination of science and art!



Myth #5: Salt doesn’t matter in baking

I know what you’re thinking; why does salt even matter in a dessert? Salt plays an important role in balancing out the flavors of baked goods. When adding a lot of sugar to your ingredients, salt helps cut down on the extra sweetness. Don’t worry, you won’t even taste it!


While starting to bake might be a little intimidating and seem like it’s very difficult, however, with a little bit of patience and practice, you will start to love baking. Get out there and start experimenting. You’ll get there!

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