The dough is way too sticky now. How can I fix this or should I just go back to sugar?
I made dough shaped like animals for my kid's party. They look good before baking, but go flat in the oven. How do I stop them from losing shape?
I accidentally used rapid-rise yeast in a cake recipe that needed active dry. The batter rose way too fast in the oven, then collapsed completely. It was so dense you could barely cut it. Now I keep my yeasts in clearly marked jars. Double-check your labels to avoid this mess.