How Your Baked Goods are Affected by Indoor Climate

How Your Baked Goods are Affected by Indoor Climate

The kitchen can get uncomfortably warm and humid when the oven is on and you’re baking for the holidays. Did you know that the conditions in your indoor climate not only impact your comfort, but they can also affect your baking results?

To make your holiday baking a success, it’s helpful to understand the effects of two indoor climate factors in particular: temperature and humidity.

Indoor Temperature and Baking

Cakes and other batter-based baking recipes instruct to have ingredients, like butter and eggs, at room temperature. Your kitchen’s actual “room temperature” can affect ingredients and baked goods in different ways:

Effects of High or Low Humidity

The humidity level in your indoor air affects the moisture balance in a recipe, and whether your baked goods fall flat, are too dense and chewy, or too dry and crumbly. If the humidity is high, flour, sugar, salt and other dry ingredients will soak up extra moisture. When humidity is low, they’ll get drier. For perfect cakes, cookies and other holiday treats, you may need to increase or decrease the amount of liquids in the recipes, adjust the baking time, or keep your indoor humidity level under control.

To learn about indoor climate solutions that can provide more precise temperature and humidity control in your Eastern North Carolina home, contact us at Jackson & Sons.

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