this post was submitted on 17 May 2024
1029 points (97.4% liked)
Funny
6874 readers
871 users here now
General rules:
- Be kind.
- All posts must make an attempt to be funny.
- Obey the general sh.itjust.works instance rules.
- No politics or political figures. There are plenty of other politics communities to choose from.
- Don't post anything grotesque or potentially illegal. Examples include pornography, gore, animal cruelty, inappropriate jokes involving kids, etc.
Exceptions may be made at the discretion of the mods.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
It can work pretty well, usually in baked good that have a high moisture content like banana bread. It is certainly not a 1/1 substitute. Best practice is to follow a known recipe, or have played around enough to know what changing fat, sugar, water, levels will do. Just changing something like sugar level will change not just sweetness, but gluten formation, browning, moisture retention. It can be complex.
Reminds me of advice I got from my grandma: Cooking is a hobby, baking is science.
Nah, i do a great job of just getting stoned and winging it when i bake. People usually love it
Are these other people also stoned when they try it?
Baking is black magic.
Convince me otherwise. 😛