Baking by vibe takes some work, and you should practice recipes by the letter before trying it, but it can be fun. It’s more so knowing the impact of what you’re adding.
Spices, for instance, can be added by vibe to some recipes. Flour, on the other hand, should be weighed out and a firm knowledge of ratio to fat rather then vibes.
I had to bake by vibes one time because I started a recipe then realized I didn’t have eggs and the friend the cake was for is lactose intolerant. Used a can of coconut milk. Turned into brownies instead of chocolate cake, but they were good enough that I’ve been intentionally making them since.
So like cooking, if you are making a recipe of something new it’s important to follow the recipe to know how it tastes then next time you know what to tweak to make it taste more like what you like
With a deep enough knowledge of how baking works, it can be done. My sister improvises baked goods very well. The sad thing is that when one turns out amazing instead of just good, she can’t replicate it because she doesn’t know the recipe. I’m particularly sad I’ll never again have the amazing butter rum pound cake she made for her daughter’s birthday last year. She tried to make it again later, but it just wasn’t the same. :(
If you aren’t cooking by vibe, are you really living?
Baking on the other hand…
Baking is chemistry, cooking is jazz.
I have a Master’s Degree in chemistry, I can’t bake for shit. Cooking, on the other hand, I excel.
It’s biochemistry
You can still get jazzy with it tho once you understand tha chemistry well enough.
Jazzy Chemistry sounds like the title of a textbook that is attempting to be more attractive to students.
Baking by vibe takes some work, and you should practice recipes by the letter before trying it, but it can be fun. It’s more so knowing the impact of what you’re adding.
Spices, for instance, can be added by vibe to some recipes. Flour, on the other hand, should be weighed out and a firm knowledge of ratio to fat rather then vibes.
I had to bake by vibes one time because I started a recipe then realized I didn’t have eggs and the friend the cake was for is lactose intolerant. Used a can of coconut milk. Turned into brownies instead of chocolate cake, but they were good enough that I’ve been intentionally making them since.
So like cooking, if you are making a recipe of something new it’s important to follow the recipe to know how it tastes then next time you know what to tweak to make it taste more like what you like
My wife says that everything I cook smells the same. Yeah baby I know what I like.
With a deep enough knowledge of how baking works, it can be done. My sister improvises baked goods very well. The sad thing is that when one turns out amazing instead of just good, she can’t replicate it because she doesn’t know the recipe. I’m particularly sad I’ll never again have the amazing butter rum pound cake she made for her daughter’s birthday last year. She tried to make it again later, but it just wasn’t the same. :(
Powerful eldritch knowledge tends to come at a terrible price.