Very good point...
Consistency is important, it should always be enjoyable. But there can (if you want there to be) a large range of 'right' that can be called consistent. Depending a little on cake, but usually I can get consistent looking and tasting results with the bodgey approach. That's what I mean by mastering the proportions (if I mentioned that at all?!) - if the proportions are good then the rest works every time.

For bread making I will confess that I like inconsistency, as then it's like you did a different recipe every time :P I do make a mental note of what biases affect the results and how, so I can keep making a loaf if it's particularly good :)

Really want to do lots of baking now! I forget how much I enjoy it :)
(errrggghhhh should be doing something else, but what was it?!, Mon 7 Jun 2010, 21:07, Reply)