Make adding flour to kneading boards, dough and sauces easier by keeping a bit of it handy in a small jars with holes.
Add a teaspoon of vinegar to pie crust to make it more flaky.
Use the appropriate measuring tools for accuracy. Use plastic or glass jars for liquid, and cups for dry ingredients. Put the glass cup on a stable surface to get an accurate reading, and use a knife to level off four and other dry ingredients. Use measuring spoons instead of household utensils for salt, etc.
Stir flour before measuring. Very light baked goods require sifting. Follow your recipe.
Do not throw away well-worn baking pans. They don't look good when they turn dark, but they cook better. New, shiny pans are more reflective, and not as stable when it comes to maintaining a constant temperature. Cookies will be browner and crust darker on bread when baked in older pans.
When using recipes that call for yeast, always test your yeast to make sure it is active. Put it in a bowl, and add a little water and sugar. After 5 minutes, the water should start forming bubbles.
Don't open your oven door more than necessary. You lose too much heat.
Ovens can be different. Get a thermometer, and check to see if when your oven is set for 350 degrees, that is the true temperature of the oven. Set it higher or lower if necessary.
Never crowd an oven. You need good air circulation for even baking.
When making bread, without a breadmaker, to check and see if it has risen enough, gently touch it in with your finger. It should not spring back.
Baking can be sensitive. Baked goods can fail for a variety of reasons. Here are some things you can do to make opening the oven a more happy experience.