"Professional baker here: believing the baking times on the recipe. Every oven is different, every time you use that oven is different, etc. Timers are useful for reminding you that you have something in the oven, but beyond that, you have to know what done looks/feels like. Probe thermometers are your friend."
"Following a recipe religiously and not using common sense or adjusting to suit your taste. My chef released a book that called for too much salt for a sourdough, which killed the yeast."
Professional bakers warn against trusting printed baking times because oven temperatures and conditions vary; visual and tactile checks and probe thermometers provide accurate doneness. Recipes should serve as guides rather than absolute rules; adjustments for personal taste and local conditions matter. Excessive salt or strict adherence to prescribed measurements can interfere with yeast activity and final texture in sourdough. Timers function best as reminders rather than definitive indicators of readiness. Common sense, experience, and appropriate tools produce more consistent results than rigid recipe obedience. Seeking advice from professionals and learning practical techniques accelerates skill development.
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