Why I want to be mentor: I could troubleshoot people\'s baking problems all day long--it\'s one of my favorite things about my blog, when people get into a discussion about baking problem-solving. And when people find out about my blog and start peppering me with questions about recipes they love and ones that didn\'t work for them and everyone starts sharing great tips or commiserating about kitchen failures, there\'s no party conversation I like better. Maybe this is a little embarrassing to admit and I should keep this to myself?
Lesson Learned: The science of baking can be really daunting to a lot of people, as it certainly was for me in the beginning. But a few things can really get you on the right track: Read your recipe completely before you begin. Get all your ingredients to room temperature (unless the recipe calls for cold ingredients). Get yourself an oven thermometer. Use dry measuring cups for dry ingredients and liquid measures for liquids and measure precisely. Make sure your baking powder and soda are fresh if you haven\'t used them in a while. And unless the recipe tells you otherwise, don\'t overwork the batter or dough once the flour is added.
Tip: See "Lessons Learned". Every good tip I share with my readers comes from my own "a-ha!" moments in the kitchen.