3 ms·

OK great, that's pro bakers who are presumably selling what they're producing, and need 100% consistency. I make bread weekly, and it turns out great weekly (fo

OK great, that's pro bakers who are presumably selling what they're producing, and need 100% consistency. I make bread weekly, and it turns out great weekly (for our home consumption). I'm constantly experimenting with different balances of whole wheat and white, different brands of flour, different amounts of leaven, different percentages of hydration, etc. If I hadn't experimented I wouldn't understand bread as well as I do. Dough, like pan cooking, is very forgiving if you understand what you are looking for. "Follow the recipe" is an awful philosophy. Learn the recipe and then improvise is much better, because it helps you understand the domain much more significantly.

tchaffee 7y ago
You're still missing the point that baking is far less forgiving about getting measurements wrong. No one is saying you shouldn't experiment and learn if you want to. The point is that you should be prepared to witness just how delicate some of the chemistry is. It's not pan cooking, where extra carrots won't matter at all.
- flavor8 7y ago
  That's exactly what I said in my initial comment.
  - tchaffee 7y ago
    You didn't say people should be prepared for how delicate the baking chemistry can be. The article said that. And you called the article terrible.