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In my experience, dealing with flour is an art, not a science. You just have to do it over, and over, and over, until you internalize the parameters and can ad
by lotsofpulp 8mo ago
In my experience, dealing with flour is an art, not a science. You just have to do it over, and over, and over, until you internalize the parameters and can adjust to them on the fly. The look, the feel, the temperature, the smell, etc.
- IncreasePosts 8mo agoYes, and experts can guide you with feedback far quicker than you can perform these experiments and adjust the parameters on your own. This is exactly why mentors and apprenticeships exist.