Well, I notices that you are all about reading from different books, have you ever created or just made up your owen recipes from scratch without looking at a cooking book? not everything is a science or reading or believing what people want you to read so they could sell you a book... I am all about flavors and the creation of my own recipes from scratch, your comment will be the same as if someone's uses a lot of butter or oil, people will find something to complain about and try to analyze it...
I experiment with ingredients and test them, I have a load of friends and family that try them and they are fully honest trust me, if they like something they say they like it and if they don't they will tell me as well.... its your choice of what to use in your baking or cooking so you don't have to try my recipes.. Thank you for your info that you posted I already know it by heart so your not adding to my knowledge of baking...
I have about 20 years of baking experience. I’ve been trained in professional culinary programs including CIA. I’ve studied abroad. I’ve been gluten-free for 10 years so I bake both with traditional wheat flour and an extensive array of alternative flours.
For a number of years I’ve developed my own recipe. I use a few recipes out of books. I recommend recipes from other bakers. But my collection of my own recipes is so extensive that I don’t have to use anyone else’s recipes. I’ve not posted many recipes here, but I think what I’ve posted are my own.
My knowledge base and skills is extensive enough that even for one poster here I re-created her grandmother’s bread recipe based solely on a list of ingredients to make 35 loaves of bread. No instructions.
I provide links to the work of others that provide proven techniques, formula, and baking science. These are excellent resources for all bakers. The average baker does not have access to culinary textbooks. And too, professional textbooks are not written like a cookbook. They don’t use recipes. They use formula based in baker’s percentages with a notation on scale. Measurements are in metric weight. Temperature is in Celsius. Method is in professional terminology. The links I post translate commercial production methods to into language and methods understandable to the home baker.
Every baker is really an expression of those who came before. There’s very little original work. And how we all become better bakers is we learn from each other.
I sense that you’re upset by my post. The feedback is to clarify the issue with the ingredients.
You asked for feedback from those who try the recipe. But the recipe has an ingredient issue that makes bakers hesitant to try it. Communicating the concern with the coconut oil is not to insult you. Rather it’s to communicate the reason why this recipe is not one I will try. And I’m not the only Baker who has concerns about the saturated fat in coconut oil. In fact every health organization in the world including, the World Health Organization, has issued warnings about the consumption of coconut oil due to the saturated fat levels.
If the objective is to develop a baking website where readers are inspired to try your recipes, then it’s important to know why a recipe is rejected by readers.
