• 3 Posts
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Joined 1 year ago
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Cake day: September 21st, 2023

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  • In the industrial realm, baking is quite scientific, I’m sure. It’s a much more controlled, and measureable environment than a home baker’s.

    Take our ovens (please!) - you want 450? OK, how about I give you 420 to 475 as I cycle on and off? Lol

    Even in the industrial realm you’ll deal with the variability in your ingredients (e.g. moisture content of flour), but you’ll have the capability to measure that, and have systems to compensate for it automatically. (Yes, I’m jealous!)



  • Anyone who gets into baking today will quickly learn volumetric measuring doesn’t work.

    Basic baking you can get away with volumetric (simple breads, for example). Anything beyond that… Well, good luck.

    Scales have been cheap for a couple generations now. Digital scales didn’t exist until I was an adult, but the cheap spring type did. And those were maybe $5 decades ago. It’s more about awareness and knowledge. Cookbooks 50 years ago wouldn’t have had weight measurements because people didn’t have scales.