5 Tips to Improve your Baking Confidence

Things I wish I knew when I started my baking journey

Hello my friends,

Over the years, I've had my fair share of baking triumphs, and admittedly, a few mishaps along the way. From my childhood days when I watched my mom in the kitchen and nervously measured every ingredient - to now, when baking feels more like second nature, I've learned a thing or two about what makes a recipe not only succeed, but shine.

Through trial and error, I've discovered that baking is as much about patience and intuition as it is about precision. So, I’ve gathered my top five baking tips for you today. This is knowledge I wish I had when I first started, but also some that can be a good refresher for the avid bakers - which I know many of you are.

Enjoy!

One of my proudest baking successes: mastering the iconic Breton “Kouign Amann”, a recipe I shared in my cookbook “Rustic French Cooking Made Easy"(2019).

Tip #1 - Read through a new recipe twice before beginning.

This might be the simplest tip, but it’s one of the most effective: always read a recipe twice before you start.

If you’re like me, you probably get very excited when you find a new recipe to try and can’t wait to dive into making it. But when a recipe has a long ingredient list or and finicky instructions, you might find yourself stuck in the middle of recipe with a missing ingredient or wondering what to do next.

Taking the time to read a recipe carefully (yes, twice!) gives you all the information you’ll need. It’s not just about the ingredients - it’s about understanding the techniques, gathering the right tools and planning the time to see it through. Here’s what I always look for:

• Ingredients – Make sure you have everything and enough of it. Watch for sneaky extras like water, salt, or garnishes hidden in the instructions.

• Techniques – Spot specific terms like “folding,” “ribboning eggs and sugar,” or “whipping to stiff peaks.” It is important you spot this baking-specific terminology and understand exactly what it means. If you’re unfamiliar with the terminology, take a moment to research it so you’re not caught off guard.

• Equipment – Some recipes include an “equipment needed” section, but some don’t. Some tools, like a hand blender or pastry brush don’t always get their own section, but show up in the steps (ie. blend the soup until smooth using a blender, etc.). A quick review ensures you can figure out the equipment needed and have it at the ready.

• Time – Recipes with doughs (particularly breads, brioches and laminated doughs) often require long rising periods or overnight rests. Desserts like mousse might need hours to set. Plan accordingly!

I recommend reading the recipe twice a few days in advance. It gives you time to shop, gather the equipment, research techniques, prep your schedule and feel completely ready. This small habit makes cooking and baking so much smoother—and more fun!

More tips behind the paywall!