Here is an easy way to set up a “mise”:
For the small ingredients, write the name of the ingredient (salt, baking soda, spices, etc.) on a piece of deli paper or parchment on your work surface, then measure those ingredients, placing them on the paper next to their names. Make a separate paper for each group of items that is added at the same time. You can also put each ingredient into a small separate dish. I generally put the ingredients from each group into a custard cup and re-use the deli paper.
Measure larger items into appropriate sized bowls. Set all of the measured ingredients on your work surface near the mixer or area where you will be mixing, in the order they will be added to the recipe.
Be sure to prep (chop, grind, toast, soak, etc.) each ingredient, as the recipe directs, when you set up your mise.
Setting up a mise is an essential habit to develop, and you'll feel totally organized and in control of your baking if you do it. This simple step takes only a few minutes, but will save you from adding something twice or not adding something at all. If you get interrupted while you are making the recipe, you will be able to tell just where you left off.
