From the bottom of my heart, baking is a lot more flexible than people talk about it on here.
Do not let random funny posts about baking vs. cooking intimidate you from trying a hobby that can be fun, practical, and community-reinforcing.
But to start you do need to be able to:
-identify ingredients accurately and NOT do substitutions as a beginner. Seriously don't. There are so many recipes out there, if you have special dietary needs start with a recipe that accommodates them. If you forgot to buy the right thing at the grocery store, STOP. You are not making that recipe until you buy the right thing.
IF your brain is the kind that goes "cake flour, all purpose flour, self rising flour, surely it's the same" this WILL be a problem.
-measure fairly accurately. You don't need to stress about "how level is level on my cup." And as a Yank I am doing this shit with cups and tablespoons and such, even though I have a cooking scale and could fuck with grams if I wanted to. People have been baking well LONG before digital scales were easily available.
BUT if you have a brain that will not hold information about how many cups of flour you've already put into the bowl, you will need to figure out a way to accommodate for that.
-be able to plan ahead/accept the laws of thermodynamics. A recipe's baking time, if it's a tested recipe from a trusted source, can vary by 10 minutes or so based on your particular oven. You need to be able to check and monitor your baking around this time. As a beginner, DO NOT try to speed up the baking time by increasing the temperature. That's how you get burnt edges with a raw middle. Also, your baked good is going to take as long as it takes to cool. You have to accept this and plan for it otherwise you'll try to frost a warm cake and the frosting will melt off and you will be upset.
Time blindness and difficulties in being confident you WILL do a specific thing in 45min to an hour (or more) are issues you will have to accommodate for.
-stay humble and develop skills in identifying good sources of information. What I mean is that people have been baking for thousands of years. There are so many experts that can tell you how to make substitutions. There are so many recipes that have been tested. You don't need to, and shouldn't, just randomly substitute pumpkin for carrots in a carrot cake or whatever. There is a recipe for pumpkin cake out there, I promise.
Anyway, I realize this may not sound like "baking being flexible" but these are my tips for beginners. You're not handling radioactive material in a lab. Do not be scared of baking. You're not on a TV show. Relax, don't skip steps, and don't randomly modify things until you've got a better sense of what modifications do.
I dig this, and just wanted to add that if you do struggle with measuring or just want to reduce the amount of utensils and measuring cups to wash and deal with, a scale is SO nice to have. They're not too pricey and you can pour ingredients right into your mixing bowl without using extra cups, etc, and it really makes things easier! Definitely the next step up that's worth it





