I've been thinking about this post for a long time. Well, a few months at least. Mainly because it occurred to me that the way I bake and write about baking is different from everyone else out there in the food blogosphere. It's not different better or different worse, just different because every baker is unique in their own small ways. And that's
awesome, because new perspectives are how recipes morph and improve. For instance, I adapted
my oreo recipe from
Sassy Radish, who adapted hers from
Smitten Kitchen, who got it from
Retro Desserts. And now it's waiting for
you to adapt.
So whether you're new here (welcome!) or one of my very first readers (thank you!), here are a few details about how
I bake which may help as you navigate
cookies or
cakes or
bread or
pies.
