Baking tends to be a bit of a chemistry experiment. Accidentally use baking soda instead of baking powder, and you’ll end up with metallic-tasting brownies. Or haphazardly measure flour, and you could end up with a cake that’s hard to swallow. “You have to look at recipes like formulas. To get the correct end results, you want to make sure you focus on considering certain variables,” says Lena Kwak, a culinary mastermind at Napa Valley’s The French Laundry.
Here are five tips to keep in mind for your baking equation:
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