If you know the factors that affect the flour, you can control said factors, thus predict your results based on such factors, more or less a measurable margin of error. Ergo, baking is precisely an exact science.
Random sampling flour batches. And you’d think I’m joking. But no, this is exactly how we invented cookies. Cookies were baker’s experimental tool to test their flour and, by ovserving the cookie, predict what they needed to change in their bread recipes to produce the exact result they wanted.
If you know the factors that affect the flour, you can control said factors, thus predict your results based on such factors, more or less a measurable margin of error. Ergo, baking is precisely an exact science.
How would you find out those factors about wheat?
Random sampling flour batches. And you’d think I’m joking. But no, this is exactly how we invented cookies. Cookies were baker’s experimental tool to test their flour and, by ovserving the cookie, predict what they needed to change in their bread recipes to produce the exact result they wanted.