by Debra Herring

Created on: January 19, 2008   Last Updated: August 03, 2010

Whether a beginning cook, or a novice, occasionally a baked item will not meet our expectations. Often we blame it on a bad recipe or poor quality ingredients, but in the end, we have to admit that it may have been caused by something done by the cook!

Here are a number of basic guidelines that may help in accessing and correcting problems encountered in your baking.

BISCUITS:

Rough biscuits are caused by insufficient mixing.

Dry biscuits are caused by baking at too low temperature and/or from handing the dough too much.

Uneven browning is caused by cooking on a dark surface pan (use a cookie sheet or a shallow bright finish pan), by cooking at too high temperature, and/or by rolling the dough too thin.

MUFFINS:

Coarse texture is caused by insufficient stirring and/or by cooking at too low temperature.

Tunnels in muffins, peaks in the center, and soggy texture are caused by over-mixing.

For a nice muffin, mix well, but light and bake at correct temperature.

CAKES:

Cracks and uneven surfaces may be caused by too much flour, too hot an oven, and sometimes by cold oven start.

Dry cake may be caused by too much flour, too little shortening, too much baking powder, or cooking at too low temperature.

A heavy cake means too much sugar has been used or the cake has been undercooked.

A sticky crust is caused by too much sugar.

A coarse grained cake may be caused by too little mixing, too much fat, too much baking powder, using fat too soft, or baking at too low temperature.

Cakes fall because of insufficient flour, under-baking, too much sugar, too much fat, or not enough baking powder.

Uneven browning may be caused by cooking cake at too high temperature, crowding the shelf (allow at least 2 inches around pans) or using dark pans (use bright finish, smooth bottomed pans).

Cake has an uneven color from not mixing well. Mix thoroughly, but do not over mix.

PIES:

Pastry crumbles from over mixing flour and fat.

Pastry is tough because of too much water and over mixing dough.

For fruit or custard pies, use a Pyrex pie pan or an enamel pan and bake at 400 degrees to 425 degrees constant temperature.

BREADS:

Bread is porous because of over-rising or cooking at too low temperature.

Crust is dark and blisters because of under-rising.

Bread does not rise when over-kneaded or when using old yeast.

Bread is streaked from under-kneading or not kneading evenly.

Always start with fresh and high quality ingredients and follow recipe directions carefully. Occasionally test your oven with an oven thermometer. If your oven setting temperature and the temperature inside the oven do not match, you may need to have your oven calibrated (or keep the difference in mind when baking and make the necessary adjustment in your oven setting).

Learn more about this author, Debra Herring.
Click here to send this author comments or questions.