As I think of tips that have helped me along the way, I’ll be adding them to this page. This will include my own tips I’ve figured out along the way as well as links to other sites there is no reason to re-invent the wheel. I hope these help.
- Invest in a digital kitchen scale which measures in grams, kilograms, ounces and pounds and also reads to at least two decimal points (.05 oz). This is great for measuring ingredients as well its great when you have to increase or decrease the yield on a recipe.
- Weigh your solid ingredients instead of using a measuring cup. Conversion chart found here.
- Use parchment paper to line baking pans as well as preparation surfaces.
- Use a whisk if you don’t have a pastry knife to combine ingredients to a crumbly consistency.