I recently did a post, here http://jeremyskitchen.wordpress.com/2008/02/24/practice-practice-practice/ [1] , on the importance of practicing a recipe over and over until it becomes second nature. I'm putting it in the pastry section because that's what the post is about, however I believe the same applies for breads, cakes, cookies and savoury dishes. Only by repitition can you get to know the intricacies of a recipe. That's when you're able to take a recipe that was someone else's and make it your own.