I’m new to the site and pretty much new to baking, but I have three of RLB’s books, and after a visit to my dad who is one of her biggest fans, I decided to give it a whirl. Frustrated because I don’t have all the equipment I need so am remedying that.
Here’s the first question and don’t laugh! How long does it take for refrigerated ingredients to come to room temperature? I read that you can speed the process for eggs by placing them in warm tap water for 2 minutes. Somehow I feel my baking will have to be on the weekend because after work there just won’t be time enough to get room temp, cake to cool for frosting, blah blah. On the other hand, I can’t wait to get started!
Second question: I’m a bit intimidated by some of the reviews of RLB’s books I’ve read on Amazon that complain that if you don’t follow all instructions to the letter, you will fail. Well of course I want to be as careful as possible but is there any leeway at all? If I WEIGH the ingredients and make sure about room temp, etc, and follow the instructions as well as I can, how far can I go wrong? I mean, how hard can it BE?? It’s not rocket science, but it IS scientific