How to measure ingredients accurately 
Baking is a science, so accuracy counts. The Food team uses digital scales to get perfect results every time, but cups can work too – just stick to the same set throughout your bake.

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Oven temperature control: getting the heat just right
Patience is a virtue when baking – so you need to resist the urge to put your uncooked bake into a cold oven. As food editor Lucy Battersby explains, batter and dough need the right heat from the start to rise properly. So always preheat your oven as instructed in the recipe and wait for it to reach the required temperature for the best results. 

A matter of flour 

Plain flour

The all-rounder of the baking cupboard. Made from refined wheat flour, it's ideal for light cakes, biscuits and classics such as Victoria sponge. As it contains no raising agent, you'll need to add one, such as baking powder or bicarbonate of soda, when making a cake that needs to rise.

Self-raising flour 

Think of this as plain flour's helpful cousin. Raising agents are already mixed through the flour, helping cakes and bakes rise evenly. 

Wholemeal flour

Less processed than white flour, wholemeal retains the bran and grain for a richer, nuttier flavour. It also adds extra fibre. 

Strong flour

Packed with protein, which develops into gluten when kneaded into a dough, strong flour is the secret to great bread, creating loaves with structure and that satisfying chew.

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Baking substitutions and simple swaps

How to make cheat's buttermilk

Stir 1 tbsp lemon juice into 250ml whole or semi-skimmed milk, then leave it to stand for 10 minutes until slightly thickened.

When to use yogurt or soured cream

Soured cream and yogurt both add moisture and a subtle tang to bakes. Yogurt is lower in fat, so it creates a lighter finish, while sour cream delivers a richer, more tender crumb. 

Which sugar should I use?

Light brown soft sugar is the secret to rich flavour and that irresistible fudgy texture in cakes and cookies. Caster sugar can step in if needed, though your bake will be lighter in colour and flavour. Demerara brings similar caramel notes with a little extra crunch, while granulated sugar creates a slightly less delicate crumb.

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Baking prep: how to melt chocolate

Chocolate can be melted two ways: gently over a bain-marie or in the microwave. For the bain-marie method, break the chocolate into a heatproof bowl, then sit over a pan of barely simmering water, making sure the bowl doesn't touch the surface of the water. Stir every so often, until melted, then take off the heat. Alternatively, break the chocolate into a non-metallic bowl and microwave in 10-second bursts, stirring between each, until smooth and glossy.

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Baking prep: how to soften butter fast  

Mixing bowl ready and butter still fridge-cold? Try grating it straight into the bowl, it should now be mix-able. If you're really short on time, a few short bursts in the microwave will do the trick. Just avoid melting it as this can affect the texture and structure of your finished bake.

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Watch: How to knead dough

Learn how to knead dough for bakes with a better rise and that all-important chewy bite.

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Watch: How to fold ingredients

Learn how to fold baking ingredients and discover why less is often more. Fold rather than stir to keep hold of all that precious air. 

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