I've been baking for decades, and the shift to pre-mixed flour blends puzzles me. Where's the skill in that?

3 comments

3 Comments

Skill is what you make it. You measure your own flour for decades, good for you. But is that the only skill in baking? The touch, the timing, the knowing when it's done? A mix just handles the dry stuff. Does using a stand mixer mean you didn't really knead the dough? Where do we draw this purity line anyway?

parker1831mo ago

Exactly, where do we draw the line? @murray.jake is right that the real skill is in your hands, not just in your measuring cups.

ray_miller841mo ago

Honestly, I saw a baker online say "the mix just handles the dry stuff" and it clicked for me. Tbh, it's like getting mad at someone for using a calculator instead of doing long division by hand.