Baking is a science, not an art. You want cooking for that. You can’t just randomly switch shit and expect it to work. If you must substitute, do some research first and expect to have to fiddle with stuff to get things to come out tolerable.
Baking is as much of an art as cooking is. It is just much less complacent with mistakes.
As soon as you get the notion of what to mix to achieve a given result, or which technique produces another, you can start throwing things together and see what comes out.
I burned, fumbled and messed up my share of cooking/baking and I regret nothing.
Yeah bread is an art, much like sculpture. You gotta learn to feel the dough and the air to understand what size of a scoche you need to give it and of what.
also much more punishing if you do make a mistake. Oh you added too much flour and the consistency is wrong? Well now you gotta add a whole new egg and a bit of everything :)
You just wanted a small test batch. Guess what? That extra pinch of anything now requires you to add an obscene amount of everything else to rebalance the thing.
Congratulations! You now have enough to feed the entire block, twice.
I know it’s not baking baking, but that’s how I ended up with too many crepes recently. The recepie I was using gave me a consistency of pancake batter instead of much more fluid crepe batter, so I added more milk, oh haha a bit too much milk, bit more flour, mmm close, bit more milk, ah perfect. And then I had crepes for breakfast and lunch for 3 days in a row, squeezed in some blasphemy crepe burritors for dinner as well. Not that I’m complaining that much, but the plan was just lunch crepes and a bit left-over for breakfast the next day lol
Applesauce is considered a substitute of oil when baking. There was a time that applesauce was cheaper and easier to come by than cooking oils. It’s been done for a very long time.
Baking is a science, not an art. You want cooking for that. You can’t just randomly switch shit and expect it to work. If you must substitute, do some research first and expect to have to fiddle with stuff to get things to come out tolerable.
Baking is as much of an art as cooking is. It is just much less complacent with mistakes.
As soon as you get the notion of what to mix to achieve a given result, or which technique produces another, you can start throwing things together and see what comes out.
I burned, fumbled and messed up my share of cooking/baking and I regret nothing.
Yeah bread is an art, much like sculpture. You gotta learn to feel the dough and the air to understand what size of a scoche you need to give it and of what.
“Here is your shit pie, Your Grace. I regret nothing.”
This sounds awfully as a quote from a film or a series, involving either slaves or some weird revenge between an angry housekeeper and a stupid lord.
also much more punishing if you do make a mistake. Oh you added too much flour and the consistency is wrong? Well now you gotta add a whole new egg and a bit of everything :)
That’s the good part.
You just wanted a small test batch. Guess what? That extra pinch of anything now requires you to add an obscene amount of everything else to rebalance the thing.
Congratulations! You now have enough to feed the entire block, twice.
I know it’s not baking baking, but that’s how I ended up with too many crepes recently. The recepie I was using gave me a consistency of pancake batter instead of much more fluid crepe batter, so I added more milk, oh haha a bit too much milk, bit more flour, mmm close, bit more milk, ah perfect. And then I had crepes for breakfast and lunch for 3 days in a row, squeezed in some blasphemy crepe burritors for dinner as well. Not that I’m complaining that much, but the plan was just lunch crepes and a bit left-over for breakfast the next day lol
Funny how those things happen.
Applesauce is considered a substitute of oil when baking. There was a time that applesauce was cheaper and easier to come by than cooking oils. It’s been done for a very long time.