Pfft. I have been baking for so long now that, while I realize baking is a science and you have to follow recipes carefully, I don't. I experiment lots, and honestly, I would have said the hell with separating the eggs, and just beaten them in whole >^_^<. But that's me. Just last week, I fudged a french and italian bread recipe together, and it turned out fine. And a few weeks ago, I was making a loaf of cocoa rye at someone else's house, and they had not got enough white flour for the recipe, and it was sleeting and I didn't want to go to the store, so I subbed in a bit of whole wheat flour for the white, and it came out even better and heavier than I expected -- went really well with the potato cheese soup!
Jeez. I just realized just *how* long I've been baking. Urg. I am not that old :)
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2009-02-16 12:35 pm (UTC)Jeez. I just realized just *how* long I've been baking. Urg. I am not that old :)