On Tue, 04 Dec 2007 14:38:10 -0500, Dave Smith
> wrote:

>Sheldon wrote:
>
>
>> > Given that I currently live in a very dry climate (often need more
>> > liquid than stated) at high altitude (may need to adjust oven temp,
>> > cooking time and occasionally add a bit more flour), following most
>> > baked goods recipes in a 'relatively precise' manner is guaranteed to
>> > fail often. It's easy enough to learn what textures a baking mix should
>> > have and get there without measuring anything precisely.
>>
>> Precisely. Of all cookery baking requires the *least* precision.
>> People like to think precise measuing is important for baking because
>> those are the people who don't understand the concepts involved, and
>> therefore are frightened, really *ascared*.
>
>
>Spoken like someone who is not a baker.

are you kidding? sheldon is a butcher, a baker and a candlestick
maker, as well as three men in a tub.

your pal,
blake