On Sat, 30 Dec 2017 13:06:06 -0500, Ed Pawlowski > wrote:

>On 12/30/2017 10:59 AM, graham wrote:
>> On 2017-12-30 7:17 AM, John Kuthe wrote:
>>> On Thursday, December 28, 2017 at 3:55:47 PM UTC-6,
>>> wrote:
>>>> I made pfeffernusse cookies for Christmas...
>>>
>>> ROFL!!! Welcome to BAKING!! The MOST science (chemistry!) in COOKING!!
>>>
>>> John Kuthe...
>>>
>> Agreed, 100%!!!
>
>Agree 90%. For repeatability, yes. You can change recipes if you know
>what you are doing. Certain functions like rising yeast, reactions from
>baking powder, adding an acid or salt are required.
>
>Other portions can be vried and, of course, the results will be bit
>different, be that better or worse. That is subjective. If you add or
>subtract an egg, increase the butter, change the flavoring, sprinkle on
>a topping are easily changed. You can add ingredients in some cases, or
>leave them out. Apples, raisins, cheese come to mind.
>
>Sort of like, do you have the recipe for pizza?

what you say proves the point. "You can change recipes if you know
what you are doing"
Janet US