While some restaurant-level meals can be very difficult to prepare, regular food preparation is usually easier than baking.
Baking can be harder than cooking, so you need to practice more to be successful.
Here are some reasons for this.
Precision and Measurements
Baking requires precise measurements of ingredients, such as flour, sugar, and baking powder.
Small variations can significantly affect the outcome of baked goods.
Science and Chemistry
Baking is a science that involves chemical reactions. Ingredients like leaveners (baking powder, baking soda, yeast) interact with heat to create the desired rise and structure in baked goods.
The timing and temperature must be carefully controlled to achieve optimal results.
Time and Patience
Baking often requires more time and patience compared to cooking.
The process of proofing dough or allowing cakes to set and cool is crucial for achieving the desired texture and flavor.
Techniques and Skills
Kneading dough, folding batter, piping, or creating intricate decorations require practice and precision.
Lack of Room for Error
Baking is less forgiving when it comes to mistakes or adjustments.
If you deviate from a baking recipe, the final result may not turn out as intended.
Baking failures, such as a dense cake or flat cookies, can be disappointing and harder to salvage.
