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Overheard a guy at the hardware store say 'baking is just chemistry, follow the numbers'
He was buying a scale and telling his friend that if you measure by weight, you can't fail. That's just wrong. I tried a new bread recipe last month, weighed everything perfectly, and still got a brick. My oven's hot spot turned the whole thing lopsided. The numbers don't tell you about your own gear or the weird humidity that day. It's more like driving than math, you have to feel it out. Has anyone else nailed a recipe by weight but still had it go totally wrong because of something else?
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richard_ramirez2d ago
My scale is perfect but my oven lies.
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anthony_wells2d ago
My oven's fine but my scale is always off by a few grams.
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