Yeah...that's the way it is....recipe creation, is a science .... its
chemistry....

You need to have a solid understanding how ingredients interact in the
food system that you are planning to create... and also knows that
measurements and ratios are equally important.
..The essence of recipe creation is harmony and balance ...which
results in desirable qualities of the product.

Joce....
For the time being you better content yourself reading and following
recipe books...
Mike H wrote:
> "joce" > wrote in news:1149348504.201487.33770
> @y43g2000cwc.googlegroups.com:
>
> > Hi. I'm new to the group. I love to bake and I was interested in
> > creating my own recipe. However, since I've never done this before I
> > need a few pointers. Does anyone know of any websites or books that
> > could help me with this? Thank you!
>
>
> Recipe for what? That's a biggie. If you're making a bread, cake, cookie,
> ect. You need to know some of the science behind what you're using as
> well. For instance, if you're making something that calls for Cocoa and
> baking powder or soda, it matters if you use Dutch Processed Cocoa or
> regular, because Dutch Processed Cocoa uses alkalis to temper it's acidity,
> so you'll need to keep that in mind with your levening agents.