On 12/30/2017 1:41 PM, U.S. Janet B. wrote:
> 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
>

You can change them even if you don't know what you are doing, but the
results are more of a crap shoot. Could be the best ever though.