Baking is full of wisdom passed down through generations — some true, some just tradition. Perhaps you were told never to open the oven door. Or that using salted butter is a rookie mistake. But not all these “rules” are actually helpful.

Let’s take a fresh look at 10 popular baking myths that might be limiting your creativity or confidence in the kitchen. Knowing the truth behind them can help you relax a little, trust your instincts, and enjoy the process more.

1.“You must use fresh eggs or the cake won’t rise.”

It’s easy to assume that fresher is always better. But in baking, slightly older eggs (about 7–10 days old) can actually give you better results — especially when you’re whipping the whites.

Why it matters:

As eggs age, the proteins in the whites relax and become thinner. This makes them easier to whip and better at trapping air, which is exactly what you want in recipes like meringues, sponge cakes, soufflés, and chiffon cakes. The more air you can whip in, the lighter and higher your bake will be.

When to use fresh eggs:

For recipes where eggs need to hold their shape — like custards, poached eggs, or eggs benedict — fresh is best, as the whites are thicker and more stable.

A simple test:

Drop your egg into a bowl of water. If it sinks and lies flat, it’s fresh. If it stands up or floats, it’s too old to use.

2.“You must never open the oven door while baking.”

This myth has caused more panic than needed. While it’s true that opening the oven door too early can deflate delicate batters, especially before the structure sets, not every peek is a disaster.

The truth:

If your cake or bread has already started to set — usually past the halfway mark — opening the oven briefly is fine. In fact, many recipes for pastries, breads, and even layered cakes call for rotating trays partway through to ensure even baking.

What to avoid:

– Opening the oven in the first 10–15 minutes for sponges or soufflés

– Slamming the door shut

– Letting the heat escape for too long

Tip:

Use the oven light and glass window when possible — but if you must peek, wait until at least halfway through the baking time.

3.“Room temperature ingredients are just a suggestion.”

This one’s easy to overlook — especially if you’re baking in a rush. But using ingredients like eggs, butter, and milk at room temperature can make a big difference to the texture of your bakes.

Why it matters:

Room temperature ingredients mix more smoothly. Cold butter doesn’t cream properly with sugar. Cold eggs can cause the batter to curdle. If the ingredients are all at a similar temperature, they emulsify better — leading to a finer, more even crumb in cakes and muffins.

When it matters most:

– Creaming butter and sugar for cakes or cookies

– Making batters for pound cakes, cupcakes, and traybakes

– Preparing enriched doughs (like brioche)

Tip:

To quickly warm eggs, place them in a bowl of warm water for 5–10 minutes. For butter, cut it into cubes and leave it out for 20–30 minutes, or roll it flat between baking paper.

4.“Baking is an exact science — there’s no room for creativity.”

This myth turns many people off. While yes, baking involves ratios and reactions, it’s not as rigid as it sounds. Once you understand the basics (e.g. what eggs do, how leavening works), you’ll start to see the structure — and that gives you room to play.

The truth:

Heritage recipes around the world evolved through experimentation, adaptation, and intuition — not lab measurements. Start with trusted ratios, then tweak slowly to suit your taste or ingredients on hand. That’s how new traditions begin.

A real example:

I’ve often reduced sugar in my own cakes — not because I want to make them more healthy per se, but simply because I prefer them less sweet. In many cases, cutting the sugar by 10% to 20% works beautifully, especially in butter cakes or fruit-based recipes where the flavours are already rich. I have even reduced the sugar by 50% for a brownie bake and it turns out just right for my family’s taste.

Tip:

If you’re reducing sugar, start small (about 10%) and test how the texture changes. Sugar doesn’t just sweeten — it also affects moisture, browning, and structure. But once you learn how your favourite recipes respond, you’ll feel more confident making them truly your own.

Room to play:

– Replace yoghurt with sour cream or buttermilk

– Use different flours (e.g. almond, oat, or rye)

– Adjust spices and flavourings to make it your own

– Halve the sugar in muffins without ruining the bake

Treat the recipe as a framework. Learn the basics, then start to make it yours. That’s how new favourites (and heritage recipes) are born.

5.“Self-raising flour and plain flour are interchangeable.”

It’s easy to think that flour is just flour. But self-raising flour contains baking powder and sometimes salt — while plain flour does not.

Why it matters:

Swapping one for the other without adjusting your leavening agents will throw off the balance. You might end up with a dense cake or one that rises too much and then sinks.

To substitute:

If you only have plain flour, add 2 tsp baking powder per 150g of flour to make your own self-raising flour. But be sure to adjust any other baking powder in the recipe accordingly.

Tip:

Don’t mix up the flours unless the recipe gives you flexibility. Even in heritage recipes, the type of flour affects both flavour and rise.

6.“Brown sugar is healthier than white sugar.”

Brown sugar might feel more wholesome — but it’s not a nutritional upgrade. It just contains molasses, which gives it a deeper flavour and slightly more moisture.

The truth:

Brown sugar is best chosen for taste and texture, not for health reasons. It’s lovely in cookies, gingerbread, banana bread, and anything you want a warm, caramel-like flavour in.

Tip:

If your brown sugar has hardened, you can soften it by placing a damp paper towel or a slice of apple in the air tight container for a few hours.

7.“Microwaving butter to soften it is fine.”

Microwaving might seem like a handy shortcut — but it often melts the edges while leaving the centre cold. That uneven texture throws off recipes that rely on soft, creamy butter for structure.

Why it matters:

In recipes where butter is creamed with sugar (like cakes and cookies), it needs to be softened — not melted. Melted butter won’t trap air the same way, and your bake may come out dense or greasy.

Better ways to soften:

– Cut the butter into cubes and leave it out for 20–30 minutes

– Roll the butter between sheets of baking paper to flatten it faster

8.“More baking powder means more rise.”

More must be better… right? Not in this case. Too much baking powder makes your bake rise quickly — and then collapse. It can also leave behind a bitter, metallic taste.

Why it matters:

Baking powder releases gas. If there’s too much, the structure can’t support it and the cake sinks. This often happens with muffins or cupcakes that dome in the oven — then flatten out dramatically.

Tip:

Always measure your leavening carefully. A little goes a long way, and precision here really does matter.

9.“You don’t need to wait for the oven to fully preheat.”

Skipping the preheat can feel like a time-saver — but it often leads to uneven bakes, pale crusts, or undercooked centres.

Why it matters:

The first few minutes in the oven are crucial. That’s when batters rise, crusts form, and structure begins to set. If the oven is still warming up, everything happens too slowly or unevenly.

Tip:

Allow at least 10–15 minutes for your oven to preheat. Use an oven thermometer if yours tends to run hot or cold. It’s a simple step that makes a big difference.

10.“You must always use unsalted butter.”

Many recipes call for unsalted butter so you can control the salt level — and that’s helpful, especially in precision baking. But it doesn’t mean salted butter is a mistake.

The truth:

Salted butter is perfectly fine, especially for rustic bakes, everyday cakes, and older heritage recipes where unsalted butter wasn’t common. Just reduce any added salt slightly.

Rough guide:

If using salted butter, remove about ¼ tsp salt per 115g (1 stick) of butter from the recipe — though salt levels vary by brand.

Tip:

Choose based on what you have. If you’re baking for flavour and comfort, not precision — go ahead and use what’s in your fridge.

Baking, like life, is full of tradition — but not every tradition needs to be followed blindly. When you know why a method works, you’re free to make choices. To trust your instincts. To relax a little and enjoy the process more.

The next time you second-guess yourself, remember: you’re not baking to pass a test. You’re baking to share something special. A slice of joy. A warm biscuit after school. A cake that tells someone “I thought of you.”

And that’s what truly matters.