Been baking with my dark cookie sheets for a few years, so I should be learned in this subject---but alas, I am not. I feel like all my baked goods come out 10% off (a little over done on the outside, underdone the inside) especially for thicker baked goods like scones, biscuits, etc. I know there's the whole lower the oven by 25 degrees, but that seems like a shaky rule. Putting the oven rack one shelf higher might work as well right?? Using parchment paper/silicone must make a different as well. Any thoughts on this??
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