I've been doing some reading online and I came across a lot of posts and blogs saying that scratch baking can be tricky. What is it that you have noticed makes it this way and why do so many have challenges producing the same quality from scratch recipes each time or say they have given up on scratch recipes? I know they say you will get 99% accuracy with box mixes each time because of all the additives. I am curious to know what is causing these challenges with scratch baking.
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8/5/12 at 8:25pm