Flour’s ability to absorb water changes depending on what variety of wheat and where it was grown and what the weather was like during the season.
Weight is also just a guideline. Baking is not an exact science.
Pretty sure any pastry chef will strongly disagree with that. If anything, baking is the cooking activity most akin to an exact science. The amounts need to be carefully measured, the temperatures need to be exactly right (e.g. Italian merengue), the baking time needs to be correct to the second for some dishes (lava cake).
Yes, the measures can change based on the flour or its substitutes (ground pistachio for example), but the processes involved require an equal amount of precision.
A lot of chefs call cooking an art, but baking a science.
Lol. Dude, you’re laughably wrong about this. Omg, I could just imagine trying to get lava cake out to the second or it being no good. Not even talking about how much temp, elevation, and humidity effect things to make “perfect recipes” non existent.
Also, “oh no. Your nutmeg is now 6 weeks old. You’ll have to add an extra 0.9% of it to your recipe”
Cupcakes aren’t like making Walter Whites blue meth, Hun.
Flour’s ability to absorb water changes depending on what variety of wheat and where it was grown and what the weather was like during the season. Weight is also just a guideline. Baking is not an exact science.
Pretty sure any pastry chef will strongly disagree with that. If anything, baking is the cooking activity most akin to an exact science. The amounts need to be carefully measured, the temperatures need to be exactly right (e.g. Italian merengue), the baking time needs to be correct to the second for some dishes (lava cake).
Yes, the measures can change based on the flour or its substitutes (ground pistachio for example), but the processes involved require an equal amount of precision.
A lot of chefs call cooking an art, but baking a science.
Lol. Dude, you’re laughably wrong about this. Omg, I could just imagine trying to get lava cake out to the second or it being no good. Not even talking about how much temp, elevation, and humidity effect things to make “perfect recipes” non existent.
Also, “oh no. Your nutmeg is now 6 weeks old. You’ll have to add an extra 0.9% of it to your recipe”
Cupcakes aren’t like making Walter Whites blue meth, Hun.
Wheat and Flour Testing Methods - A Guide to Understanding Wheat and Flour Quality; Wheat Marketing Center Inc, 2004
It’s not, you will be blown away at how much you can wing it and still make a delicious cake or cookies.