I have been baking for the last 68 years (my mother believed in getting us started young) and I still manage to pick up new tips, lately many from your site. For instance, I cannot believe the difference weighing the flour makes in making bread. I learned early to break any eggs into a separate bowl before adding it to the rest of the ingredients. I like to keep the recipe clipped to the range hood with a small magnet so I don't put something down on top of it. For recipes that I often double (or halve), I write the amount in a different color ink right along side the proper ingredient. Now if I could just remember to turn the oven off when I'm finished baking....

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