I’ve tried a few recipes, but mine always turn out kind of dense. Do you think it’s the batter, the heat, or something else? Would love to hear your tips!
I’ve tried a few recipes, but mine always turn out kind of dense. Do you think it’s the batter, the heat, or something else? Would love to hear your tips!
Totally get that! It could be the batter’s consistency or even the oven heat, maybe too high or low—making sure it’s not too thick and the temp's spot on can do wonders! Hope that helps, gotta love experimenting to find that perfect balance!
Dense bakes can be so frustrating! It might be the batter—overmixing can develop too much gluten, making it dense. Or it could be the oven temperature; too low can cause it not to rise properly. Have you tried weighing your ingredients for accuracy? That’s been a game-changer for me!