New to baking - help me please!
I'm relatively new to baking. Although I'm really enjoying it, I keep coming up against the same problem. I'd really, really appreciate some help as I'm going crazy!
Although some of the things I bake taste okay in the middle, so often they are spoilt by a slight "crust', for want of a better word. I might be pleased by the inside of a banana bread, but not the outside couple of milimetres, which are far too hard and dry. This might be great for traditional bread, but not for muffins, some biscuits, quick breads etc. I keep getting different advice - oven too hot, too much baking powder, etc.- but don't know any good bakers to ask.
I'd really appreciate any help anyone could give.