I think I must just have a knack for baking, because I play fast and loose with recipes all the time and it always comes out ok.

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Baking is very, very specific

Yeah, baking is so much different from cooking, it sometimes surprises me that people refer to them as the same thing.

I'm not sure if it's connected or not, but with baking, there's a point where you can't really fix or change what you've done - once the stuff is in the oven and the heat starts to work, there's no way back, you have to live with what comes out. You can determine which temperature and when to turn it off, but that's pretty much it. Cooking is much more flexible, all the way through - adding ingredients, adding more of what's in there in order to make a certain ingredient less dominant, changing textures, ways of preparation, ingredients, temperatures, whatever, all throughout the process.

I like them both, but I'm much more careful to stick to a recipe when I'm baking, and play and goof off and improvize a lot more when I'm cooking.

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I like them both, but I'm much more careful to stick to a recipe when I'm baking, and play and goof off and improvize a lot more when I'm cooking.

Yep, this.

I'm always slightly surprised when I'm reading older books, like Little Women or Anne of Green Gables, and people bake things without really measuring. Like, it's a bunch of flour, a spoonful or so of baking powder, enough eggs to make it a good texture, and so on. The whole "baking must be precise" is so ingrained in me that I really can't imagine trying to bake by feel like that.

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I like them both, but I'm much more careful to stick to a recipe when I'm baking, and play and goof off and improvize a lot more when I'm cooking.

Me, too.

I'm always slightly surprised when I'm reading older books, like Little Women or Anne of Green Gables, and people bake things without really measuring. Like, it's a bunch of flour, a spoonful or so of baking powder, enough eggs to make it a good texture, and so on. The whole "baking must be precise" is so ingrained in me that I really can't imagine trying to bake by feel like that.

I know this is how my grandmother and great-grandmother baked, and the latter used a stove heated by wood, so it's not like she had a little dial she could set to 350 degrees, or what have you. I think they had better instincts about scale and proportion, "measured" in different ways, and paid more attention to how things looked and felt.

I can do this on the smallest scale. I have a good (not purposefully conscious) idea of how much water my pie crust needs, and it does differ from time to time, so I must use some senses (not purposefully consciously), to adjust for humidity, etc. And when I make banana bread, I never measure the banana pulp, and adjust the baking powder (and sometimes the eggs) if it looks "wrong". It's just that they could do it with everything they baked.

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The interpreters at Old Sturbridge Village, who bake in brick fireplace ovens and newfangled tin reflector ovens on the open hearth, estimate oven temp by how long they can hold their exposed hand inside, counting "one potato, two potato" so they get a good approximate idea if it's the right temp yet.

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Once I've made a baking recipe a few times I'm far more likely to just do it by eye rather than by measuring. Six eggs instead of five because it's not moist enough, sort of thing. I'd never do that the first time out though. I've had no weighing scales for most of this year, so I've had to do a lot of stuff by eye, not always with the greatest results.

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Albino twin fingermonkeys born:

Awww...so cute!

I think I must just have a knack for baking, because I play fast and loose with recipes all the time and it always comes out ok.

brenda is me. Which must mean, then, that I am way cool. Rock!

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I'm not much for sticking to measurements with baking, either. I've been lied to too many times by cookbooks that are supposed to be giving me precise instructions. The number of times I've had to add more flour to pancake recipes and the like are innumerable. I look at the dough and if it looks even close to how I think it should look, I leave it alone. If it doesn't, I start adding either starches or liquids as I think is appropriate. Still, I do start with a recipe, I've never tried baking from total scratch.

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The whole "baking must be precise" is so ingrained in me that I really can't imagine trying to bake by feel like that.

I can't do jazz-baking with just anything, but if (a) it's something I touch in the prep stages and (b) it's something I know pretty well, then I can tell if it needs something or not. The texture of bread is a case in point: bread dough before the first rise is this funny flexible stretchy texture, and I always know when I'm at the point where no more flour will go in.

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I've been lied to too many times by cookbooks that are supposed to be giving me precise instructions.

Well, it's also difficult to work with precise instructions (even when the book does its job properly), because circumstances change. Like, oh, the size of the eggs (or even the amount of yolk in each egg), the temperature outside, if some of the ingredients are not 100% fresh and so forth. So even with the most precise instructions, sometimes there's a need to play it by ear (if it's regarding cooking and baking, should it be playing by tongue?).

I also think that you have to learn to trust your instincts, to be able to do that balancing act of reality-vs.-instructions. Also, I love it that you can learn to understand what each ingredient may contribute to the mix, in order to know to respond to it properly. But that's already more like a lesson in chemistry or in "Potions" in a "Harry Potter" book, so I guess it's not everybody's piece of cake.

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