Weighing or measuring, both have their uses. 1 cup of packed flour, brown sugar isn't the same as1 cup loosely measured, nor do they weigh the same. Sugar substitutes (the ones where 1 tsp is equal to 1 tsp of granulated sugar) do not weigh the same as granulated. You need a very sweet tooth to substitute 100g of granulated sugar with 100g of the substitute! Just be savvy whether or not to swap to weighing, or volume measuring. Always print out your recipes, even those from your favorite cook book. Use the plastic sleeves to keep it clean, and have a pen or pencil handy to write down any changes however small. Also write down the finished results and any problems or improvements noticed and any changes you would like to try next time you bake. When you finish, update the recipe in a file on your computer, noting the changes and the results. Use a pencil notation, or post-it note in your cookbook, to let you know that the recipe and notes are stored on your computer. I use an oven temperature thermometer, the one which has a meat insertion probe attached by a metal lead to the display outside the oven. I wired the probe to the top oven rack and always leave it there to monitor the oven temperature. My oven can be 10°C hotter at the lower temperatures and 30°C hotter when set 190°C or more. I have found over the years, that very few ovens heat to the same temperature as indicated on the dial. Since doing this, I no longer have consistently overdone/burnt breads, cakes, biscuits or meat roasts. This is an investment that will pay for itself time after time.

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