Oven Temperature
Getting the oven temperature correct is critical. You can purchase an oven thermometer for about $5. As you see in the picture I set my oven to 415 and the true temperature is 375. Forty degrees will definately change and usually ruin what you are baking. My oven isn't always consistent either. When I set my oven to 550 it's right on. When I set it to 325 it's only ten degrees off. It is good to always keep the thermomter in the oven as the oven can change over time. What used to register as 400 degrees now takes 10 degrees more to actually be there.
*Make sure you only test the true temperature after 30-45 minutes of pre-heating. This is when it is fully heated and holds a consistent temperature. My oven beeps to tell me when it thinks it's preheated, but it is usually 50-100 degrees too cool at this point.
Preheating
It is important to preheat the oven 30-60 minutes in advance. Most ovens take this long to heat, even new ones. When my oven beeps to tell me it's ready it is usually 50-200 degrees too cool. The oven will be fully heated and the temperature will be consistent after 30-45 minutes of heating.
Instant yeast
Instant yeast is my favorite to use. It doesn't need to be hydrated before using it because it uptakes moisture quickly. In a recipe that I am preparing and baking the same day I hydrate it to ensure the yeast is completely activated, but it isn't necessary. One more advantage of using instant yeast is that you can use a little less of it to get the same results as you would with active dry. If substituting it for active dry yeast use a 1/8 t less per teaspoon.
Active Dry Yeast
Active dry yeast is a good yeast as well. It does need to be hydrated before adding to the flour so that it will be fully active. It is more widely available than instant yeast, so if you are substituting in a recipe that calls for instant yeast use 1/8 t more per teaspon.
Yeast Problems
I always buy yeast in the vaccuum sealed packages and have never had a problem with it working. I have seen many failures of those who use the individual packets. They have probably sat on the shelf at the store or in a home too long. It ranges from $4-$6 for a 16 oz vacuum sealed pack. Once opened it can be stored in the refrigerator 3-6 months. If you're going to do all the work to make bread, you want the yeast to work. Even if you're not going to use 16 oz of yeast in 6 months, it's still worth it.
Storing Yeast
Yeast stores well in the refrigerator. It can be stored in a airtight container for 3-6 months after opening. Freezing yeast kills some of the cells. It will still work after it's frozen, but will not give the full rise.
Activating Yeast
If you aren't sure whether your yeast is active or not you can test it before making the dough. In a small bowl pour 1/4 c warm water (105-115 degrees), 1 T yeast, and 1 t sugar. Mix well and set aside for 5 minutes. If it is foamy and beginning to rise, it is good.
Many recipes say to do this everytime, but if you know the yeast is good it is not necessary to activate it before adding it to the flour.
An autolyse is a 15-30 minute rest period after the flour, water, and yeast are mixed briefly. It allows the flour and yeast to fully hydrate, and the gluten to form without over-mixing. The salt is added after the autolyse because the salt toughens the dough and prevents it from fully hydrating.
Pictures: before autolyse, after autolyse
Parchment Paper
Lining a cake pan with parchment paper is the easiest way to get cakes or rolls out of the pan. To cut the paper, place the pan right side up on top of the parchment and trace the pan, or run the scissors around to score it. Cut out the circle and place it on the bottom of the pan. You can spray the pan with cooking spray first to get the parchment to stay in place.
Pictures: cutting parchment to fit the pan
Canvas Mat
A canvas baking mat and rolling pin sleeve is wonderful for soft rolls, pie crusts, sugar cookies, and many other soft doughs. You can flour them generously and the excess flour works into the mat and the sleeve leaving the dough soft. You can get them for $10 on http://www.thebakersplace.com/pastrymat.html.
Freezing Soup
To freeze soup make sure it is cooled to room temperature first. Pour the soup in an airtight container almost to the top, leaving a little room for expansion when frozen.
You can also pour it into a zipper lock freezer bag and lay it flat on a cookie sheet. Once frozen it can stand upright or flat.
For individual servings or broths you will use later, pour the soup into a large muffin tin. Cover and freeze. Once frozen remove and store in a zipper lock bag.