this post was submitted on 22 Dec 2024
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You're the worst kind of human. Flour should be haphazardly measured using volume and feelings and a "good enough" mentality.
Clearly you've never had to bake for a gluten intolerant spouse with several other dietary restrictions
Call me Heisenberg, cause at this point I'm a goddamned chemist
lol flour is the only thing I care enough to weigh. Volume is just so insanely inconsistent.
I'll be your pinkman!
Actually would be entertaining to learn GF, especially with that kind of motivator.
It really is fundamentally different. With wheat flour you add water and develop gluten by hand until it feels good enough. Then you let the yeast work until it's big enough. It doesn't really matter what you put into regular bread because there's just so many ways to fix it along the way.
Every once in a while I'll just make something for me, and it's so easy. GF baking is a pain, but i love my wife, so there it is
yes. whether i asked my mom for one of her recipes she would readily tell me the ingredients... but whenever i asked how much of the thing to put she would get really confused. like, about 🤏 this much...
I explain the same thing in several different ways ad nauseum because experiential intuition can't be shared with spoken language yet i try anyways.
You. I like you.
<3
I like having the right ratio of flour to salt, so my bread doesnt have that awful paste-y flour taste.
Ehhh ok even my most chaotic breads have been good as long as the yeast takes. I don't know about a paste-y taste unless the yeast fails.
Ever accidentally made bread without salt? That flavor.