B.Gaming can be a great hobby or even a successful business venture. Although baking is a relatively easy skill to learn, there are some who complain that they are great cooks but terrible bakers. This is probably because cooking is much more forgiving in terms of ingredient measurements and technique, while baking requires more precision.

“The proportions of the basic ingredients can’t be improvised (during baking), but all the flavors certainly can,” says Food Network star and expert baker Duff Goldman. Baking is a science and ingredients are combined to create chemical reactions that ultimately produce the desired results. This is just one area where cooking accidents can occur. Read on to discover other common problems and learn how you can avoid them and solve them if you’re faced with a cooking emergency.

• Incorrect measurement: Bakers need to be very precise when measuring ingredients. Always spoon flour lightly into a measuring cup, without packing it; Do not dip the glass into the flour bowl. Smooth it with the straight edge of the knife. When measuring leavening agents such as baking soda or baking soda, do the same by flattening the product.

• Intentional or unintentional alteration of materials: You don’t have all-purpose flour on hand, which means you can use cake flour, right? Not exactly. Ingredients in recipes serve a purpose, and every attempt should be made to use what the recipe calls for. You cannot use baking soda and baking soda interchangeably.

• Ignoring recipe instructions: Not understanding a cooking term or what a recipe conveys can lead to costly mistakes. According to Duff, this is a person’s tendency to overlook aspects that are not easily understood. But people are asked to read a recipe first and look up any terms they don’t understand before continuing.

• Temperature errors in materials: Read the entire recipe before you start cooking. Some require items like eggs or butter to be at room temperature for light, fluffy “icing” on cookies or brownies. Other recipes call for the butter to be cold to keep it flaky in pie crusts, biscuits, and some cookies.

• Overmixing of ingredients: According to Grand Central Bakery, over-mixing or over-working the dough activates the gluten proteins in the flour and will lead to gummy, tough baked goods. The more precise the desired results, the lighter the processing and mixing should be.

• Cooking at the wrong temperature: Temperature is often important when cooking. You can’t increase the heat to make something cook faster unless the recipe says so. Some bakers unintentionally bake at the wrong temperature because they don’t realize their oven’s thermostats are faulty. Invest in a built-in oven thermometer to check if the temperature on the screen is actually the temperature produced inside the oven.

• Ingredients that are not very fresh: Fermenters can lose their strength over time, and egg whites may not whip properly if the eggs are not fresh. Pay attention to the expiration date on the ingredients and throw away products that have passed this date.