blake murphy wrote:
>
> 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

Sheldon may or may not be a baker, but *I* certainly am!

A commercial bakery or catering/restaurant outfit certainly does need
some precision in baking but that is to ensure the consistency of
product consumers expect, as well as cost (and therefore profit)
control. I do the same when I cater. However it isn't all that necessary
for a home cook. A change of supplier, humidity etc might require a
change in the amount of one ingredient or another. The recipes given to
me by people who live in damper climates and lower altitudes *cannot* be
followed with 'precision' if I want them to work for me here.