Analyzing a Baking Recipe
cookingforengineers.com
Analyzing a Baking Recipe
1–10 of 71 posts
Re: Analyzing a Baking Recipe
#2Do you ever just… turn off your adblocker, for a moment, to appreciate how genuinely bad some sites are? https://ibb.co/HThtg3g
Re: Analyzing a Baking Recipe
#3Do you ever just… turn off your adblocker, for a moment, to appreciate how genuinely bad some sites are? https://ibb.co/HThtg3g
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Re: Analyzing a Baking Recipe
#4"for engineers", proceeds to measure baking ingredients by volume...
Re: Analyzing a Baking Recipe
#5"for engineers", proceeds to measure baking ingredients by volume...
Absolutely cringe worthy. The painful thing is it’s just a simple conversation factor but I couldn’t take the article seriously after that.
Speaking of reinventing, the article rediscovered the concept of bakers percentage, which is how bakers always describe recipes! Except baker’s percentage is unit agnostic and not susceptible to variations in volumetric measurement, ingredient density, and non-universal cup sizes.
Re: Analyzing a Baking Recipe
#6"for engineers", proceeds to measure baking ingredients by volume...
Absolutely cringe worthy. The painful thing is it’s just a simple conversation factor but I couldn’t take the article seriously after that. Speaking of reinventing, the article rediscovered the concept of bakers percentage, which is how bakers always describe recipes! Except baker’s percentage is unit agnostic and not susceptible to variations in volumetric measurement, ingredient density, and non-universal cup sizes…
But it isn't just a conversion factor exactly for the reasons you state: a cup of flour will be different weight based on brand, how much it settled in the bag etc. Always have to deal with weights.
Re: Analyzing a Baking Recipe
#7Earlier quoted context omitted.
Absolutely cringe worthy. The painful thing is it’s just a simple conversation factor but I couldn’t take the article seriously after that. Speaking of reinventing, the article rediscovered the concept of bakers percentage, which is how bakers always describe recipes! Except baker’s percentage is unit agnostic and not susceptible to variations in volumetric measurement, ingredient density, and non-universal cup sizes…
But it isn't just a conversion factor exactly for the reasons you state: a cup of flour will be different weight based on brand, how much it settled in the bag etc. Always have to deal with weights.
[deleted]
Re: Analyzing a Baking Recipe
#8"for engineers", proceeds to measure baking ingredients by volume...
Absolutely cringe worthy. The painful thing is it’s just a simple conversation factor but I couldn’t take the article seriously after that. Speaking of reinventing, the article rediscovered the concept of bakers percentage, which is how bakers always describe recipes! Except baker’s percentage is unit agnostic and not susceptible to variations in volumetric measurement, ingredient density, and non-universal cup sizes…
Heh, engineering is being about as precise and accurate as needed. Knowing that your taking a shortcut and shrugging and saying "this is easier and still works" is the peak of engineering.
Re: Analyzing a Baking Recipe
#9"for engineers", proceeds to measure baking ingredients by volume...
As opposed to cooks, who love measurements like
- a carrot - four cloves of garlic - an onion - yolk of one medium egg - salt to taste
because cooking isn't a science and precise measurements are generally worse than useless. If you spend more of your time trying to perfect the measurement instead of paying attention to the texture and flavor then you are cooking very well. People insist baking is different, but it really isn't; the margins for measurements are wide enough that with a bit of experience eying scoops of everything is an acceptable strategy. You build more experience by making a few mistakes or having someone shows you the behaviors outside the margins, but for a first time recipe, sure stick to the instructions.
Re: Analyzing a Baking Recipe
#10"for engineers", proceeds to measure baking ingredients by volume...
As opposed to cooks, who love measurements like - a carrot - four cloves of garlic - an onion - yolk of one medium egg - salt to taste because cooking isn't a science and precise measurements are generally worse than useless. If you spend more of your time trying to perfect the measurement instead of paying attention to the texture and flavor then you are cooking very well. People insist baking is different, but it r…
It absolutely is different. It may not seem so to a non baker, but regular cooking has a lot more leeway. Baking consistently requires a much finer degree of control over the variables. The difference between "a pinch of baking powder" vs "5 grams of baking powder" is entirely different. In the first case, you're left wondering why pancakes came out good last time and why are they inedible this time.
I'm no great cook or baker, but I've learned through trial and lots of error how to bake bread and a few other things. Get a scale and always convert to grams.