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[QUOTE="ChesterV, post: 35359, member: 1465"]
If you want the "math" for baking, Norcalbaker is the one to talk to!!!  She got that brainy stuff down!!!!  LOL

Becky is right though, it all depends.  There are just TOO MANY "if's", "and's", "but's", and "because's" in baking to really have a master recipe on anything.  So many things play so many small parts in baking, even if you use the same recipe over and over again, more than likely there will still be variances.

I never got into the math of baking.  I use my logic and wits.  If you know how ingredients interact with each other, then thats all I think anyone should know, as everything else is just "to your taste".  Even for something as basic as bread or cake.  SO many variances depending on what type of bread or cake you want.

And it's the same for cooking as well.  You may have a standard recipe you use for a casserole, but whether you add and egg or not will depend on how it comes out (as an example).

Things that play a part in baking, besides the obvious......

Weather/Seasons
Altitude
Equipment types
Mixing variances
Ingredient storage
Ingredient freshness

But if you are into the math of it all, then Norcalbaker is the brain for that!
:D
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