> then keep adding until it looks and feels right".
I think something of value that a lot of cooking/baking education misses is showing what it looks like when it's wrong at various stages.
A deflated loaf of bread could have 2-3 reasons why it looks bad but you'd only be able to know what exactly went wrong by knowing at what stage it was wrong(such as insufficient kneading).
I think something of value that a lot of cooking/baking education misses is showing what it looks like when it's wrong at various stages.
A deflated loaf of bread could have 2-3 reasons why it looks bad but you'd only be able to know what exactly went wrong by knowing at what stage it was wrong(such as insufficient kneading).