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I have in the oven right now a “bread” to which I accidentally doubled the amount of butter in the batter. I’m not certain what will come of it, but hell, it’s already in the oven.
How did it turn out?
So it tastes great, but its structural integrity is seriously lacking and it falls apart. Lesson learned to pay better attention.
Butter attention is key
I doubled the amount of cream cheese by accident in a Newfoundland fruit cake. It was a little greasy, but in a delicious way
Just say you made a French variation of it.
Cooking is an art, baking is a science
and fermentation feels like magic
the three combined make life much better
i bet cookies aren’t even that hard, will check on tuesday
in fact, i bet hardtack is easy as fuck
Cookies are super easy and you should totally try making them.
Meanwhile cooking has always given me pure anxiety
Cooking is the one you can fuck up a bit and still save things
Baking? You won’t necessarily get to know that you’ve fucked up until you’re literally serving it to people
Cooking is the fun art you can enter a flow state with. Baking is the nerdy anxiety catalysing science that will make you doubt your every move.
Nah. If you know your dough, you know when it’s not strong , not elastic enough. It’s all experience. Those too neatly separated jokes about cooking and baking are not reality.
Saccharomyces cerevisiae gaines conciousness, becomes multicellular organism and starts consuming you mid baking.
Baking bread and baking pastry are two entirely different fields. Bread don’t give a fuck (outside of sourdough), pastry will shank a bitch if its one degree too warm
That’s how I feel about walking my dog. If he knows that I want him to hurry up and pee/poo he’ll take his sweet ass time. If I’m not in a rush he goes quickly and wants to go inside.
Imagine you had a dude anxiously pacing while staring at you trying to poop.
high hydration dough is sooo emotionally clingy, too.
well if you think regular dough is fearful, try working with buckwheat dough. Gets into your nightmares when you fall sleep.
Baking is about patience, knowing when to stop proofing, how vigorously to stir etc. Its not rocket science (source: am professional baker and not a scientist)
Somewhere there’s a professor, a master of the field, saying to the students: “you know rocket science is not that hard, it’s not bakery!” and everyone laughs.
Okay, Shaggy.
