Properly measure liquid and dry ingredients
Diane Morgan describes the basic technique for measuring ingredients, which is critical to baking. There are two types of measuring cups, one for liquids and a different type for dry ingredients that need to be leveled off, such as flour or sugar.
She explains that flour becomes compressed in the bag after being handled numerous times. If you scoop the flour right out of the bag the texture will be heavier and you may be using more flour than you should. To avoid this, she dumps the bag of flour into a bin and uses a spoon to scoop it into the cup for a more accurate measure.
Another handy item is a kitchen scale. Since a cup of flour has a certain weight, the scale will let you know when you have measured out the right amount.
Proper measuring of ingredients will give you better results with your baking.