Other than making roux or thickening something, flour should always be measured by weight.
Baking is a science - and a form of Dark Arts because stuff never comes out the same twice. You gotta have Merlin level sensitivity to atmospheric conditions and be able to osmotically sense the moisture in your dough for it to work out.
Other than making roux or thickening something, flour should always be measured by weight.
Baking is a science - and a form of Dark Arts because stuff never comes out the same twice. You gotta have Merlin level sensitivity to atmospheric conditions and be able to osmotically sense the moisture in your dough for it to work out.
You wing it based on the vibes. Baking is an art.
You need both the vibes and the numbers to pull it off. Baking is programming.
You only need the numbers the first couple times making something new, and then the vibes kick in, if you have the sense for it.
Just like in programming, after a few iterations you get the hang of how to automate the routine
ChatGPT bake me a cake
How do you feel about vanilla extract?
Yup, these are the important questions: does it feel right? How shiny is it? Does it have the right wobble? Does it sound hollow?
Like I said, Science and Dark Arts, haha
Consistency isn’t that hard, you just gotta look at the goop and be like “too goopy?” 🤷♂️
Hahahahaja, point taken
i use a lot of flour in cooking, but i never bake. there’s so many more uses for flour than thickening.