- Aug 12, 2014
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Add to that, Candy is another science!! And if anybody thinks weights do not matter, try a recipe that calls for 3 teaspoons of kosher salt and instead use 3 teaspoons of table salt!Most of the baking recipes I have say to measure by weight, since flour especially, but also other fine-grained powders can pack down and vary wildly in weight. My pizza dough recipe I've been going by weight and it was never as consistent as it's been since I started that. (my recipe is from The Baking Steel site|)
As a friend of mine put it, (she's a trained chef, Johnson & Wales grad) cooking is an art, baking is a science. Regular cooking you can get by with a little of this and a little of that, skip this and add that, but baking relies on the proportions being right.