from the editor
GROWING UP, MY MOTHER ALWAYS SHARED WITH ME the valuable advice from Maya Angelou: “When we know better, we do better.” I’ve learned that is especially true when it comes to baking. We’ve spent the last 18 months putting those words into practice with each new issue of Bake from Scratch, and through dialogue with you we have learned the areas where we can improve to make your experience as a baker even better. In our “Expert Q&A” on page 15, we talk with experienced baker and The Baker’s Appendix author Jessica Reed about using standard gram measurements and what ingredients should be weighed for baking. Her answer—all of them! As you’ll see in the following pages, we’ve adopted Jessica’s appendix (which you can purchase at bakefromscratch.com) as our standard for…
