When it comes to cooking, using a “pinch” of this or a “dash” of that is not only acceptable, it’s actually admired – kind of like the calling card of a confident and experienced cook.
In baking, however, it’s all about precision. While there is always some room for error – and improvisation – attention to detail is key. This can be off-putting to many, who (wrongly) assume that they “can’t bake”.
But if you learn what I call “the basics”, then you can bake almost any recipe you desire. And you’ll quickly start to appreciate the consistency of the results you get.
Let’s start with what, in my opinion, is the most important “basic” – proper measuring of ingredients.