I am often asked for recipes for various baked goods, and I love sharing. Something I haven't thought about though when sharing these recipes is the skill level of the baker. I have generally had most of my recipes turn out, so it's surprising to me when someone tells me theirs didn't turn out. I know that temperature plays an important role in the baking process.
Most recently though, I discovered that my sister- who will outright admit that she's a terrible baker - melts butter for her baked good recipes. Since she bakes infrequently, she doesn't preplan and merely gathers her ingredients to put the recipe together. Her butter is always in the fridge or freezer. So her resolution is to melt it for the recipe.
I'm not sure if everyone knows this, because she didn't, and that's partially why her baked goods don't turn out. For baked good recipes it's not necessary to melt the butter unless the recipe calls for melted butter, in which case it will indicate so. Mostly, I use butter at room temperature for baking.
It may seem simple to us bakers, but for those new to baking, or just unfamiliar with it like my sister, it's a great tip to share! Especially with the holiday season quickly approaching!
