127
When restaurants shut down, why isn't it more common for them to publish their recipes?
(lemmy.dbzer0.com)
this post was submitted on 25 Aug 2023
127 points (93.2% liked)
Asklemmy
43856 readers
1812 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
That is a problem, and also as someone else pointed out the yeast is another, but also in my experience water is as well. I don't know if it just dries out differently because of the change the in mass to surface area ratio or what, but for whatever reason you have to change the ratio of flour to water when you change the scale of a recipe. It can even make a difference just to be at a different altitude. Baking is a weirdly complex mix of chemistry and even sometimes biology. The more I learn about it, the more surprised I am that it ever even works.
Its an issue with hydrolizing, which is to say the rate at which the flour absorbs the water and begins the process of gluten development.
Stovetop cooking is the intersection of organic chemistry and performance art. Baking is the intersection of organic chemistry and witchcraft.