All-purpose flour is a versatile flour that can be used in a wide variety of baked goods, from cakes and cookies to breads and pastries.

Sugar adds sweetness to baked goods, but it also helps to tenderize the crumb and add moisture.

Baking soda is a single-acting agent, meaning that it reacts with an acidic ingredient to produce carbon dioxide gas. Baking powder is a double-acting agent, meaning that it reacts with an acidic ingredient and also with heat to produce carbon dioxide gas. Baking soda is used in recipes that contain acidic ingredients, such as buttermilk, yogurt, or lemon juice. Baking powder is used in recipes that do not contain acidic ingredients.

Creaming butter and sugar together incorporates air into the mixture, which makes the mixture light and fluffy. It also dissolves the sugar, which helps to create a smooth and even texture in the baked good.

Gluten is a protein found in wheat, rye, and barley flour. It is responsible for the elasticity and chewiness of baked goods.

Eggs add structure, moisture, and richness to baked goods. They also help to bind the ingredients together.

Cakes and quick breads are both leavened baked goods, but they differ in their ingredients and methods of preparation. Cakes are typically made with butter, sugar, eggs, and flour, and they are leavened with baking soda or baking powder. Quick breads are typically made with oil, sugar, eggs, and flour, and they are leavened with baking soda or baking powder and sometimes buttermilk or yogurt. Cakes are often baked in a loaf pan or a round cake pan, while quick breads are often baked in a muffin tin or a loaf pan.

The most accurate way to measure flour for baking is to use a kitchen scale. This is because scooping flour directly from the bag can result in too much flour being packed into the measuring cup, which can lead to dry and dense baked goods.

Resting dough before baking allows the gluten to relax, which makes the dough easier to work with. It also allows the yeast to rise, which helps to create a light and airy texture in the baked good. Finally, resting dough allows the flavors to develop, resulting in a more flavorful baked good.

The best way to store baked goods depends on the type of baked good and how long you want to store it. Cakes and cookies can be stored in an airtight container at room temperature for up to 3 days. Breads can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Baked goods can also be stored in an airtight container in the freezer for up to 3 months.

Muffins and cupcakes are both small, individual cakes, but they differ in their ingredients, methods of preparation, and appearance. Muffins are typically made with a batter that is thicker than a cake batter, and they are baked in a muffin tin. Cupcakes are typically made with a cake batter that is thinner than a muffin batter, and they are baked in a cupcake pan. Muffins are often topped with a streusel or crumb topping, while cupcakes are typically topped with frosting.

There are several ways to tell if a cake is done baking. One way is to insert a toothpick into the center of the cake. If it comes out clean, the cake is done. Another way is to check the edges of the cake. If they are pulling away from the sides of the pan, the cake is done. Finally, the cake will spring back when you touch it lightly.

Salt is an important ingredient in baking because it enhances the flavor of the baked good, balances the sweetness, and helps the dough rise. Salt also helps to control the fermentation process in yeast breads.

There are several things you can do to prevent cookies from spreading too much in the oven. Chilling the dough before baking helps to firm up the butter, which prevents the cookies from spreading. Using a baking sheet that is lined with parchment paper also helps to prevent the cookies from sticking to the pan, which can cause them to spread. Finally, baking the cookies at a lower temperature helps to slow down the spreading process.

The best way to store yeast is in an airtight container in the refrigerator. This will help to keep the yeast fresh and active for up to 2 weeks.