I would like to ask the different malpractices that hamper success in baking?

Question

I would like to ask the different malpractices that hamper success in baking?

Answer 1

mixing batter to long and over activating the gluten in the flower making the results tough. or mixing the ingredients in the wrong order, and most of all not reading the directions carefully.

Answer 2

Always measure your butter, sugar and use the egg the recipe says. These ratios are soo important. Bake at the correct temp for the best results. A cup of flour is always approximate. If you are a 'near enough,is good enough baker' like me it will make more sense. The same goes for liquid and any other bits. As long as a cake pours at the right consistency and biscuit batter dosen't glue my fingers together, that's how they turn out. Muffins are a little less runny than cakes. Bread is completely different.  Follow the recipe because if you don't, it will become like a doorstop or so holey the butter falls through. Knead lots and well the first time. Second knead only do as much as it needs to get into a pan. Temp is important too.

Cheers ;)