Brandi had asked me this question about the rosemary loaf cake. Unfortunately, I wasn’t ready to publish because it didn’t have the height or the texture I expected. This is because I tried a new recipe with a new stand mixer. (I’m used to hand-held mixers.) I have always taken my baking tool–the mixer I used–as a consistent part of my baking, not a variable that needs to be controlled. Now I’ve learned that even with a good brand mixer, I need to figure out its quirks and limitations, or it will affect the product quality.