love the monologue and both points are valid. I am a box baker for 2 reasons. 1) it's what and most around me know. I'm in AZ. We don't have quaint bakeries we buy cakes from chain grocery stores so to go through the cost & effort of scratch has no real reason. 2) I admittedly don't know how to bake from scratch. I haven't found a scratch recipe that I like. The texture is nothing I'm used to and they are always dry and always inconsistant.
So am I wrong? Do scratch recipes always back firm & dry? What am I doing wrong? Bettey Crocker isn't high end but even that I can't seem to do.
Help, where do I learn how to bake from scratch? I would like to learn and be able to provide a better product for my loved ones.