You don’t have to be exact

by thebaking

When I mention that I bake – or when I share some of my baking – I often hear comments with some variation of “I can’t bake. Everything has to be exact. That’s just too much trouble for me.”

I hear it. Again and again. And I usually don’t bother to engage.

Because I disagree.

I don’t think you have to be exact.

You don’t have to measure every ingredient down to some fraction of a gram or cup.

You don’t have to weigh stuff.

You can substitute.

And you can experiment.

Usually.

Use your judgement and all that. And this is strictly my opinion.

But really though, one of the things I enjoy most when baking is experimenting and trying out new ingredients or substitutions.

Yes, baking is chemistry – though, really, everything is chemistry and chemistry is everything – but baking is chemistry that you can play around with.

You might screw up.

You might burn whatever you’re baking. Or you might forget to add the sugar. Or, for some reason that you just can’t figure out, whatever you’ve baked might be hard as a rock or of some other undesirable quality.

If you can’t figure out what went wrong, the internets – or the general instruction pages in your old batter splatter cookbook, if you happen to have such a thing – can probably help you out.

Not convinced? You can start by following instructions or a recipe as much as possible – then experiment as you get more comfortable with baking.

You can learn.

You can learn to bake better.

And bake more delicious.

You don’t have to be exact.

Not always.

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