Flour, Water, and Everything Else: How to bake like you know what you're doing - Paperback

by Zachary Ahlers (Author)

Nothing is as disheartening to an amateur baker as making something they're unhappy with, and having no real way to fix it. What do we do when the dough fails to rise? When no crust develops? Can we substitute cream for milk? Why does the recipe call for 3 whole eggs and 2 extra yolks? What parts of a recipe actually matter and what parts can be changed?This is a satirical/sarcastic/snarky cookbook. But instead of recipes, it's a collection of facts, techniques, and tricks that I have found useful for modifying and creating recipes. Maybe some of them will help you too.