On Sat, 4 Nov 2006 06:38:19 -0800, "The Ranger"
> wrote:

>I equate baking to pure science. It needs to have precise
>measurements with precise ingredients -- otherwise it'll flop.
>Cooking is more freeform. You can mix and match more easily
>disparate ingredients without too much worry that the final product
>won't be edible.

I dunno. Very few of my baked recipes are the way I first found them.
I alter nearly all of them. My only real flop (that comes to mind)
was when I left the baking soda out of banana bread. Turned out kinda
rubbery and dense. Even then, it tasted good.