By the way, just in case this helps someone –
COOKING – creativity is okay
BAKING – stick to the recipe (you can usually adjust sugar content to taste, though)
BREAD – wait for the right weather conditions (or engineer them), be one assertive and self-confident motherfucker because dough can feel it if you aren’t, a blood sacrifice probably helps, trust the gods
PASTRY – your God is dead, the god of gluten and madness is risen, abandon all hope ye who enter here
D/LG NON-DOM DADDY NON-BRATTY BREAD – no-knead, five-minute-to-prepare artisan-style bread that needs only encouragement and a little room to grow because it’s independent, strong, clever, it’s earned your trust, and it’s delicious. And will give you three to four fresh-baked loaves of amazing crusty-on-the-outside, chewy-on-the-inside bread with maybe enough left over at the end of the week to make absolutely fucking fabulous sourdough cinnamon rolls.
https://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe
I used to make that all the time. It’s simple and amazing.
They’re right about baking though, at least for cakes – stick to the recipe! You’ve got a lot more latitude for cookies, a little more for muffins.
