Notes on recipes

MEASURING/WEIGHING
I really encourage those who bake to invest in a set of scales rather than measuring in cups. The reality is that unless you know how to correctly measure with cups, scales are more likely to get you the intended results. Having said that, I know that most people these days don’t own a set of scales and whilst I’m just going to quietly take this opportunity to nudge you in the right direction, I have also provided a conversion chart with directions on how to correctly measure using cups.

TEMPERATURES
I use an electric oven which reads in Farenheit. If you have a fan/convection oven then I would always
suggest lowering the temperature by 25 degrees, whether its farenheit or centigrade. If you have a gas oven with the heat on the bottom, but a roasting tray of water on the floor to avoid the bottoms of things burning. Nobody likes a burnt bottom, it’s terribly uncomfortable.