Baking

Yeast: old/dead yeast (check foam during activation), too hot liquid (>40°C kills yeast), cold place, little time. Sponge cake: eggs not beaten (should be at room temperature), flour mixed roughly. Sourdough pie: acidic ingredient is mandatory (kefir, lemon). The dough "overproofed" — yeast exhausted.

Basic recipe: 500g flour, 325ml warm water, 7g dry yeast, 10g salt, 15ml olive oil. Mix until smooth (10 min), cover, leave for 1-2 hours (or refrigerate overnight — tastes better). Divide into 2-3 balls. Roll out by hand from the center. Bake at maximum oven temperature (250°C+) on a stone or baking sheet.

Toothpick/skewer: insert into the center — should come out dry (for muffins, sponge cakes). Bread: tap the bottom — dull sound = done. Internal temperature (thermometer): 95-98°C for bread, 60-65°C for cheesecake. Visually: golden crust, pulls away from edges of the pan. Pie with filling: filling should not be liquid.

Start with a simple plan on the topic 'Baking': goal → budget → timeline → list of materials. Then make small iterations and check the result at each step.

Practice for 'Baking': create a checklist (what to buy, what to measure, what to agree on) and record expenses. This prevents rework and overspending.

Answer for 'Baking': start with safety and engineering (electricity/water/ventilation), then finish and decorate. This reduces hidden problems.

For 'Baking' the 80/20 rule applies: first solve 2–3 main issues (storage, lighting, cleanliness), then improve the details.