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this post was submitted on 13 May 2025
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Even with baking, once you get good and learn what ingredients can be fanagled with, there's definitely wiggling room like with cooking.
There is wiggle room in baking, but it relies on a deeper understanding of the ingredients than cooking. If a recipe wants 250g of flour and you only have 200g, you have to adjust the amounts of sugars and fats as well, and while the flavourings have a lot more wiggle room, some of them still require swapping out base ingredients for them to maintain the correct ratios.
With cooking if a recipe calls for 500g of potatoes and you only have 300g you can just put 300g in and keep cooking. Recipe calls for 300g tomatoes but you don't want to waste the last quarter of your 400g can? We're having an extra tomato-y sauce tonight. You have a lot more room to change ingredients around without it having a significant effect on the rest of the recipe.