"Arri London" > wrote in message
...
>
>
> 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.


Excellent! Next time I bake a cake, I'm going to cut the flour in half to
save money.