I've decided to start a new posting that I will schedule every once in a while as I collect these helpful tidbits that professional bakers take for granted that might not occur to anyone to pass on to home bakers. Here is the first posting:1) Convection ovens (other than most counter top models) need to be set about 25°F/15°C lower, i.e. to arrive at the equivalent temperature of 350°F/175°C set the oven at 325°F/160°C. 2) Honey and yeast: it's best to use processed (supermarket) clover honey as other honey, especially raw honey, may have an antibacterial effect which kills the yeast. it's fine to experiment as some other types of honey will work but make a small batch of dough in case it doesn't. 3) Brown sugar: store it in a canning jar. If and when it becomes rock hard, all you need to do is to make a little foil cup, set it on top of the sugar, wet a paper towel and wring out the extra water. set it in the cup and screw on the lid. Within an hour it will start to soften and by the next day it will as soft as when you first bought it. 4) How to tell when a cake is baked: if your oven has a window watch toward the end of baking. The cake will lower visible in the pan and you'll know it's time to test for doneness.
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