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I agree. Baking is for me increasingly like the rest of cooking— based on feel and adaptation, particularly where variable ingredients like eggs and fruit are i
by mikepurvis 3y ago
I agree. Baking is for me increasingly like the rest of cooking— based on feel and adaptation, particularly where variable ingredients like eggs and fruit are involved that can vary in size/composition and necessitate corresponding adjustments to the amounts of flour and sugar.
All that to say, the moisture/volume analysis is interesting from a theory point of view and would perhaps help achieve a deeper understanding of the fundamentals, but at least for me baking is largely driven by instinct and that seems to have served me well.
- dhosek 3y agoThe thing about baking though is that much greater precision is needed. I can usually just eyeball stuff for stovetop cooking, but doing the same with baking can give wildly bad results.
- dmoy 3y agoI agree, baking is way more difficult. It's like a longer feedback loop. A lot of cooking is like a really tight repl - maybe even with unit tests (tasting midway through). You can see results and modify on the fly. Baking is like hardware - you might not know where the bugs are until the thing comes back from the pcb print (comes out of the oven).
- mikepurvis 3y agoPeople say this, but there's a lot of feedback you can still get along the way when baking— this batter is too runny or lumpy or stiff or tastes not sweet enough, or whatever else.