No matter what field of hobby piques your interest, there will always be myths that’ll come your way, may it be from friends, family and even colleagues. And for baking, well we surely can name a few!

Although baking is pretty objective with its precise measurements, ingredients and instructions–bakers worldwide can tell you, it’s also pretty subjective. This is because every baker has their own techniques and even secrets when baking to perfect their baked goods that have their own special touch!

With that, different myths are created and throughout the years there are some even experienced bakers still believe up to this day. So to enlighten you about what you think you know about baking and debunk some things, below are common misconceptions about baking:

1 – Baking soda and baking powder are the same

This is one of the most common misconceptions about baking, especially for new bakers! But we get why both are mistaken to be “the same”, apart from having “baking” in each one’s names (baking soda & baking powder) and them looking the same, they are also both leavening agents used to make baked goods rise.

But again, they are NOT the same thing. Baking soda, for instance, is purely sodium bicarbonate and necessitates acidic ingredients such as yogurt, buttermilk and so on to help it activate. Once both ingredients are incorporated, carbon dioxide bubbles leave the batter.

Now for baking powder, this already contains both acid and base–conveniently can be used alone in recipes. So there is no need for acidic ingredients, unlike baking soda. You can expect dense, flat or overly acidic results when you use one for the other.

2 – Greasing the pan is essential!

If you’re baking, let’s say cakes or muffins, yes greasing your pans is necessary, BUT, this is not essential for all recipes. The main point for greasing is for the dough to not stick on the pan whilst in the oven, but some recipes benefit from sticking.

Recipes such as bread and some cookies have better outcomes when the pans they’re baked on are ungreased. This achieves better texture and crust since there is less moisture when baking. So before baking, make sure to determine if a recipe calls for pan greasing, this is to ensure the best results!t

3 – Room temperature ingredients are optional

If you’ve noticed, there are baking directions that tell you to use “room temperature” ingredients– some bakers think this is “optional” but it’s certainly not. The reason why some ingredients in recipes suggest room temperature is because this blends better into doughs and batters.

Following instructions and using room temperature ingredients can result in a smoother textured batter and dough– also better tasting baked goods. Ingredients like butter, for instance, cold can be hard to incorporate. This prevents proper incorporation of air and can leave your baked goods dense or unevenly cooked.

So if a recipe calls for room temperature ingredients, consider taking the time to bring ingredients to room temp! This can make such a huge difference in the outcome! 

4 – Sifting dry ingredients is not necessary

It used to be normal practice to sift flour, cocoa powder, and other dry materials to get rid of lumps and provide air to produce a lighter texture. Sifting is still necessary, even though many current recipes are designed to reduce it—especially for delicate cakes and pastries.

A more consistent bake is achieved by sifting, which guarantees textural homogeneity and aids in the uniform distribution of leavening chemicals like baking soda or powder throughout the batter.

5 – Baking parchment and wax paper are interchangeable

This falls under the same myth as baking soda and baking powder being the same thing! Although baking sheets are lined with both wax paper and baking parchment, their functions are distinct.

Baking parchment is perfect for baking cookies, cakes, and roasting vegetables since it is made to endure high temperatures without burning or melting. But wax paper isn’t good for baking since it contains a wax covering that melts at high temperatures.

It works best as a disposable surface for things like rolling out dough or for packaging food. By using the proper paper, you may avoid the possibility of melted wax and guarantee that your baked items turn out just as planned.

6 – Opening the oven door won’t affect the baking process

While baking, many bakers find themselves tempted to open the oven door to see how their baked goods are doing. However, doing so may result in temperature changes that have an impact on baking.

These variations may result in deflated soufflés, collapsed cakes, or uneven baking. Rather, use the oven light and observation via the oven glass to keep an eye on developments. To preserve a steady baking environment, check as soon as possible and open the oven door as little as possible.

7 – All-purpose flour and bread flour are interchangeable when making bread

Although it can be used to create bread, all-purpose flour is not the same as bread flour. Compared to all-purpose flour, which has a protein concentration of around 10-12%, bread flour generally has a greater protein value of 12–14%.

Bread’s distinctive chewiness and structure are a result of increased gluten formation brought on by this greater protein content. If bread flour is called for in a recipe, using all-purpose flour may cause the loaf to be less elastic and have a thicker crumb.

All-purpose flour may be used to create bread, but bread flour is a superior option if you want the ideal loaf with a light texture and good rise.