Food

[I-B]

I'm going to turn into a pizza at this rate...

I just had stuffed bell peper and now I'm hungry again......

[geoffbot]

I've had this a few times - never thought to Google it. Seems it is a thing though. https://articles.mercola.com/sites/a...r-hiccups.aspx

[Henry Krinkle]

I haven't baked enough this summer. time to get back at it. Sesame seed and buttermilk loaf.

[Henry Krinkle]

[geoffbot]

I haven't baked enough this summer. time to get back at it. Sesame seed and buttermilk loaf.

Hell yes. I need to bake too.

[Henry Krinkle]

Hell yes. I need to bake too.

Get to it!

[Raza]

I don’t really understand baking. Feels too much like science, not enough art. Put X flour, Y sugar, don’t deviate or it won’t come out right. For me, cooking is a chaotic art form. Baking just doesn’t appeal.

[Dan R]

I don’t really understand baking. Feels too much like science, not enough art. Put X flour, Y sugar, don’t deviate or it won’t come out right. For me, cooking is a chaotic art form. Baking just doesn’t appeal.

I can't speak for pastries/deserts, but for yeastie things like bread and especially pizza, it is a feel thing. The directions put you in a general area where you then cut it (with extra flour) or dilute it (with liquid). If the dough does not have the right feel/stick/etc., you gotta do more. More or less the fixed variables are sugar, salt, and/or yeast. Once you make a few loaves or pizza pies, you'll know it is more of an art.

Once you have that down, then you can waste time on "should I have a pizza oven" or "which is better, gas or electric?"

[Henry Krinkle]

I don’t really understand baking. Feels too much like science, not enough art. Put X flour, Y sugar, don’t deviate or it won’t come out right. For me, cooking is a chaotic art form. Baking just doesn’t appeal.

That's not exactly true, or doesn't have to be. A lot of my baking is random. When I make potato bread,for instance, I boil an unregulated amount of potatoes and then add things by feel. I rarely bake the same bread the same way twice and almost never use a recipe.

[Henry Krinkle]

I can't speak for pastries/deserts, but for yeastie things like bread and especially pizza, it is a feel thing. The directions put you in a general area where you then cut it (with extra flour) or dilute it (with liquid). If the dough does not have the right feel/stick/etc., you gotta do more. More or less the fixed variables are sugar, salt, and/or yeast. Once you make a few loaves or pizza pies, you'll know it is more of an art.

Once you have that down, then you can waste time on "should I have a pizza oven" or "which is better, gas or electric?"

It's kind of like making sausage that way too. Generally speaking the only critical thing is the salt to meat ratio and then getting the texture right and the rest of the seasonings are all feel and intuition.