For me, Rulmans Ratios' book was a tremendous help. After taking the requisite pastry program in my culinary school and years of poring over numerous baking books, I found Ratios to be an excellent analysis of how it all works and from my perspective I'd also recommend you start with this one. Not so much for recipes but for understanding the role the different ingredients play and how they work together.
As everyone has pointed out, Baking is pretty precise. So a scale is most helpful. Paying attention to the details in a recipe is of utmost importance. If the recipe says to let the dough rest for twenty minutes, then let it rest for twenty minutes. Techniques are also important for specific items. So in one recipe you cream the butter and sugar together first, in another it's the eggs and sugar.
Make sure your oven is calibrated so if the temperature dial says 350 degrees, the oven in actually 350 degrees.
Most important, don't' beat yourself up if what you make doesn't come out exactly. A poor cake is still cake and makes a great snack, especially when frosted. All cookies go well with a glass of milk.
As everyone has pointed out, Baking is pretty precise. So a scale is most helpful. Paying attention to the details in a recipe is of utmost importance. If the recipe says to let the dough rest for twenty minutes, then let it rest for twenty minutes. Techniques are also important for specific items. So in one recipe you cream the butter and sugar together first, in another it's the eggs and sugar.
Make sure your oven is calibrated so if the temperature dial says 350 degrees, the oven in actually 350 degrees.
Most important, don't' beat yourself up if what you make doesn't come out exactly. A poor cake is still cake and makes a great snack, especially when frosted. All cookies go well with a glass of milk.
