NaomiRenee's Profile

I love to experiment in the kitchen. I love to cook by feel (and smell and taste tests along the way). This is pretty easy for vegetable dishes (I'm a vegetarian), but it's trickier when you're making baked goods. I can bake bread without a recipe, but I would love some good ground rules so I can become better. Are there golden rules for baked goods? Cookies, muffins, simple breads, pancakes, short cakes, etc. I'm thinking of tips about using so much baking powder to so much flour for cookies, so much yeast to so much whole wheat flour for a loaf of bread. The more confident I become in my "base" recipes, the more I'll be able to build off of them on my own. Thanks!

When I think of lockers, I think of sweaty gym clothes, papers, forgotten books, and bits of trash. Not food!