Pre-screening and Analyzing Recipes for Baked Goods
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Hello bakers,
For some while it has been a quest to decipher baking recipes (e.g. Michael Ruhlman "Ratio: The Simple Codes Behind the Craft of Everyday Cooking", Shirley Corriher, etc.). But noone has attempted to prove their method is correct for all recipes or that their method defines what and what doesn't make a baked good.
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