They just haven’t practiced it. If you’re a good cook, you absolutely have capacity to be a good baker, because they’re only semantically different things. If we called it cooking a cake, no one would draw this distinction, and some other languages/cultures don’t.
If you can prepare, mix, and properly cook ingredients then you can prepare, mix, and properly bake ingredients.
I would argue that even measuring by weight isn’t all that important.
You would be wrong due to the physical properties of flour and how it compresses, but we generally agree that most people who are getting fine results with measuring however they want should just keep doing whatever they want.
At 3AM ain’t nobody got time or the mood to scale everything.
I mean, when I was a professional baker I did exactly that, and so did everyone I worked with. I think it’s more convenient and faster than measuring by volume, so it’s what I’d usually prefer to do at home or at work.
100%! This is what I’m saying. If you can cook, you can bake. Sorry/not sorry.
As a former professional baker, nah.
Most of these home bakers talking about how “precise” their baking is aren’t actually that precise. They:
Cooking and baking aren’t that different, there are hard and fast rules in both, but also if you’re good at one, you’re also good at the other, because they are the same thing. Can you follow a recipe that involves cooking meat in the oven? Then guess what? You can also bake a cake. I’m sorry to be the bearer of good news
You’re talking about the generation that was literally in charge when American society was desegregated, when women were first allowed to have bank accounts, and when homosexuality was legalized, but go off.
I think this was my favorite scene in Barry Lyndon.
Your last paragraph is just how my mom bakes. It’s entirely possible to bake without recipes once you have the experience, like you’re saying.