Quality matters when it comes to your baking ingredients, as does temperature, so when you’re looking at trying a new recipe you need to consider both.
Firstly, quality of ingredients can impact the taste and flavour of your baked goods. For example, a pure vanilla extract or real maple syrup will always yield a tastier result than artificial replacements.
When you’re ready to actually bake, you want to follow any temperature guidelines closely. Certain recipes might call for cold or melted butter, for example, which may affect how the ingredients combine and the texture they create.
If no temperature guidelines are listed, it’s best to stick to room temperature ingredients. In general, they mix more easily to avoid clumpy or unevenly distributed ingredients, and room temperature eggs, butter and dairy can produce a fluffier baked good.