this post was submitted on 17 Jan 2025
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Baking is just chemistry. The recipes are formulas. If you measure by weight and can follow simple instructions, you can bake.
It gets more complex than that with yeast but yeah
And the yeast can sense fear.
Luckily, it can also sense anger which is why I remember every failure before I approach the dough.
The degree to which baking is pure chemistry entirely depends on what you are making. Bread does not care for the laws of chemistry to the degree cakes do.
Damnit... dioxygen-diflouride again.