Could be my professional deformation as a food technologist, but for some things, most notably baking, I absolutely demand proper measurement.
With enough things considered (for baking: weight of the ingredients, gluten strength and moisture content of flour, yolk to white ratio in eggs, fat content in milk, humidity, leavening/baking temperatures, steaming/not steaming, moisture of additional components, order of assembly - measure and plan out as much as you can) you’ll always have a perfect bake instead of “oh, ended up not quite as I wanted”.
This is all the reasons I don’t measure. I bake by feel. Protein content in the flour and to many other variables, I just adjust stuff till it feels right and proof
Yeah when I’ve truly messed up baking it’s usually because I ignored my guts and just followed the recipe.
A recipe is a great guide, but unless you’re using the exact exact same ingredients in the exact exact same conditions, then you’re going to want to improvise.
Could be my professional deformation as a food technologist, but for some things, most notably baking, I absolutely demand proper measurement.
With enough things considered (for baking: weight of the ingredients, gluten strength and moisture content of flour, yolk to white ratio in eggs, fat content in milk, humidity, leavening/baking temperatures, steaming/not steaming, moisture of additional components, order of assembly - measure and plan out as much as you can) you’ll always have a perfect bake instead of “oh, ended up not quite as I wanted”.
This is all the reasons I don’t measure. I bake by feel. Protein content in the flour and to many other variables, I just adjust stuff till it feels right and proof
Yeah when I’ve truly messed up baking it’s usually because I ignored my guts and just followed the recipe.
A recipe is a great guide, but unless you’re using the exact exact same ingredients in the exact exact same conditions, then you’re going to want to improvise.