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InitialsDiceBearhttps://github.com/dicebear/dicebearhttps://creativecommons.org/publicdomain/zero/1.0/„Initials” (https://github.com/dicebear/dicebear) by „DiceBear”, licensed under „CC0 1.0” (https://creativecommons.org/publicdomain/zero/1.0/)CH
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Comments 862
All baking recipe ingredients should be in weight, not volume.
  • Dude, you're so wrong about all of this. Bakers typically use the same ingredients from the same providers. So they know what to expect.

    And when it comes to a dough or batter, a baker can tell by look and feel if the proportions are off and will adjust accordingly.

  • All baking recipe ingredients should be in weight, not volume.
  • This whole thread is pretty triggering to me. People think that if the recipe is exact enough, it'll come out perfect the first time and they won't have to make any tweaks sure to their ingredients, their equipment, or the environment.

    There's a reason why I generally won't make a recipe for the first time for guests.

  • So much siding, but it keeps getting worse

    It's bad from the outside, but the inside is so much worse. And it gets worse the more you look at it. So many details that are just so awful. Living in this "house" is probably miserable.

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