JoeSpareBedroom wrote:
>
> "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.

Might just work for some recipes you know There is a difference
between precision and idiocy in any case...