All ingredients should be used at room temperature, unless mentioned otherwise in the recipe.

Always Take the best & fresh ingredients.

Use high protein flour for bread.

Know your oven well. Understand your oven.

Use the correct size of right baking pans.

Invest in good tools, pans ,pots, spatulas, glass bowls. Baking is an expensive affair.

When making Cookies, bake, and then re-bake!

Always store cookies in an airtight container.

When using a homemade fruit puree, you can reduce the amount of sugar in the dish.

You must baby sit your oven, while baking is ON.

Dry yeast is more potent than fresh yeast. So use accordingly. If a recipe says x gms of  dry yeast, and you have fresh yeast, available,, then double the amount of yeast you take, ie take 2 x gms..

Salt is alkaline, hence add salt after yeast has blended well with the flour.

When baking bread, turn it over on the cooling rack 10 mins after taking it out from the oven and let the bread cool for 4 hours at least.

Always preheat the oven to a higher temperature, then required for baking your product.

There are different kinds of flour ( based on the protein content) and different kinds of margarine, for breads, cakes, puffs and pastries

No need to line the biscuits or cookie tray, when making cookies.

If any recipe says cocoa powder, you must add a little bit of cooking soda.

You can use cake margarine for cakes and biscuits, but advisable not to use biscuit margarine for cakes.not vice versa.

Fat gives smoothness, flavour, texture ,softness and acts as a preservative.

Half a banana is a good substitute for 1 egg