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Sameey
1
Dec 14, 2017
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Why do my brownies always turn out differently when I bake?
Dec 14, 2017
jkiemele
222
Dec 14, 2017
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SameeyBaking is a science and even a seemingly insignificant change in ingredient or amount can cause a noticeable difference. Are you following the same recipe and measuring the same each time?
Dec 14, 2017
PrimalOne
2
Dec 16, 2017
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jkiemeleThere are a couple of things you need to take into account, the times and temeratures listed in recipes are always approximates, as over time all ovens temp gauges will lose accuracy so most ovens aren't registering a true temperature.
Secondly your elevation can have a huge impact on your baking, so you migh need to adjust the times and or temps.
Thirdly and most importantly the main reason your end results will never look like the ones in the cook books, is they have a professional photographer and use food models that are often not real food but something inedible (like motor oil for chocolate sauce).
Dec 16, 2017
ErogoProxy
1
Dec 16, 2017
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SameeyIf from scratch I suggest a scale and doing everything to the gram. There can be a big difference in measurement via volume but weight is always constant. Other factors, are to check your oven with a oven thermometer as you might need to calibrate it. I run a gluten free bakery, the weather is a HUGE factor, humidity and barometric pressure can effect rise, cook times, and when you pull them out cooling/moisture. Temperature of eggs and fats prior to baking also cause huge differences I always pull out the eggs the night before to have them room temp for baking the next morning.
Dec 16, 2017
billimp
2
Dec 19, 2017
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ErogoProxyI’ve always thought recipes with grams would help a great deal towards producing consistent results. Unfortunately, I’ve never heard of recipe writers noting the local climate and barometric pressure alongside their instructions. I’m hoping that those factors do not have a major impact? Or that there’s a reliable way to adjust for such things (e.g. if in a low pressure system/area, bake X% longer/shorter)? I‘m a novice, so maybe I’m not supposed to consider those factors at all just yet!
Dec 19, 2017
CraigLewis
260
Dec 19, 2017
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ErogoProxyWhen you're doing flour, yes...ALWAYS by weight, not by volume. The usual measuring cup is not a precision instrument by any means, and even simple things like how you pour the flour in, will affect how it compacts and thus the mass.
Watch the substitutions. I love butter in my brownies, not veggie oil...but butter's 80% fat and 20% water.
If you're baking in a square metal pan, the corners will overcook. Period. :) Especially with any hot spots...most ovens don't heat that evenly. Glass is better; silicon is better still. And while it's odd to do so, round would be preferable to rectangular or square.
Dec 19, 2017
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