We finally opened up shop . . . we are renting a shared kitchen, but we rent full access all month . . . so we can bake any time.
Last week we opened up and I was so excited to get baking on our first day. But disaster set in very fast. I wanted to cry.
It's a gas oven !!!! I did not even think anything about the oven, until our cookies and cakes began coming out all wrong. That's when I realized . . this is a gas oven and I have never ever baked with one before. Everything I made at home came out perfect . . and now cookies have a different texture, cakes taste dry and different . . I don't know what to do.
I bought an oven thermometer and that has helped out a bit. The oven beeps that it is preheated, but it is actually 50 degrees lower than it should be. I learned that it takes another ten minutes to reach the actual degree it is set at.
So far, I have now used the oven thermometer rather than the oven temperature on the range. I also upped the temp by about 10 degrees and this has seemed to help out a bit. But things are still a bit off. I feel sad because my products were sooo amazing and now they are sub par.
The owner says she will get a full electric baking oven, if I end up staying more than a few months . . . but she (obviously) does not want to invest into one if I leave in a month. And I understand her position, as other bakers have opened and closed in a month or two.
Any suggestions on how to bake cookies and cakes in a gas oven???
I have always used a gas oven. I do bake my cakes at 300 instead of 350, but they do take a bit longer. If your products are coming out too dry, maybe try putting a pan of water in the oven when you bake? Not sure if that will help, but it might be worth a try to see what happens.
I too, have always baked with a gas oven. Lowering the oven temp a bit is a good place to start, and after experimenting with the outcome adjust further from there.
Gas ovens by their very nature, don't generally produce a dry baked good; in fact just the opposite. I think that we simply become accustomed to whatever we use on a daily basis, and baking in a new or different oven will always have some differences.
Gas ovens by their very nature, don't generally produce a dry baked good; in fact just the opposite. I think that we simply become accustomed to whatever we use on a daily basis, and baking in a new or different oven will always have some differences. Kat
I've baked products in both electric and gas ovens and definitely prefer gas. It may just be that you feel very nervous now, understandably so, and that is affecting your production. Give yourself a chance to settle into this new situation. Then if you still believe there is a problem, you'll need to investigate further.
Hi Kuya, now that you're posting again, can you give us a follow-up on how the oven is working for you?
Will be watching this....gas....oven