12-BREADS, BAKED PASTRIES & MISC. BAKERY
One of the reasons we love to cook is this chapter. Making bread is so primal. Foods in this category deserve special attention since baking requires carefully balanced formulas. Often among the chef community we hear one of us say, “I don’t bake!” And often among our guests we hear the opposite—“I love to bake, but I am not so much of a cook!” We can only surmise the reason for this is that baking is more regimented and more of an exact science. Cooking allows more freedom for substitutions and changes. Until one gets a lot of practice with baking, we suggest sticking with the recipes as written, since the balance in the formulas is key to the outcome. Later on, when the cook can describe the purpose for each ingredient in the recipe, it is easier to make substitutions that work.