Some Thursday evening baking advice:

1. Ditch the cup measures. Baking is about precision and measuring using cups is anything but precision. Digital scales are cheap and reliable.

2. Buying fancy chocolate and cocoa for baking is worth it. My go-to is Valrhona.

3. And while baking is about precision that doesn’t mean there isn’t room for creativity.

4. There is nothing scary about yeast. But it can be difficult at first to read a dough and understand when it is fully proofed - and this might take longer or less time in your kitchen than what the recipe says.

5. Desserts should be seasoned just like savoury food - salt and acidity help balance sweetness and add complexity.