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Reply to "Are most people terrible bakers?"
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[quote=Anonymous]Problem with many bakers is that oven performance can vary widely. A recipe calling for 375 F for 15 minutes might take 10 minutes in yours while it will take 22 minutes in someone else's. Amateur bakers often have zero concept of food chemistry.....you need to simply be aware of things like the Maillard reaction, which is the key to making many of the best and most flavorful baked goods. A problem specifically with American bakers is that all of the stupid recipes nonsensically use volumes instead of mass. It makes so much more sense to use grams and mass for recipes rather than use volumes like cups for things like butter and flour. [/quote]
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