I grew up in a cooking/baking family. My grandmother grew up the daughter of a baker in New York City, and my mother got a chemistry degree (among others) and was a professional wedding cake baker for years.
I love to eat, so naturally I like to cook and bake. My mother taught me that baking is an exact science. Every ingredient plays its roll, and slight changes can make big differences in the outcome.
My grandmother used a heaping serving spoon when a recipe called for a tablespoon, and was generally a pinch-of-this and a handful-of-that type of baker. Amazing.
I'm a mix of both. When trying new recipes I follow them to the letter. The next time I go into grandma mode, approximately measuring ingredients and adding this & that to my liking. Sometimes you get sh!t and sometimes Shinola, but usually somewhere in between. Some of my best outcomes have been happy mistakes - thanks Bob Ross!
