As a former professional baker, nah.

Most of these home bakers talking about how “precise” their baking is aren’t actually that precise. They:

• measure ingredients by volume rather than weight
• have home ovens that vary in temperature wildly
• never consider ambient humidity/outdoor temp at all

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 haven’t seen me bake. There are no maps where we are going. I follow dark magic and shepherd the carbs to their full potential.

I feel like this is the kind of opinion held by someone who has never worked with food professionally.

Simply stated, Cooking is art, Baking is science.

Grilling: FIRE!

What you can fuck with in baking is vanilla. Douse to your hearts desire.

Former head chef: Yes. Our pastry chef was the alchemist and I was the magebomb.

I always fucked up making pizza dough. I'd weigh the ingredients to the gram, work it per the instructions, and it always ended up a sloppy mess or dry clusterfuck.

I finally figured out hydration based on how the dough reacts. It took me 50 pizzas to get it right. Now I don't even measure.

But I can only make pizza dough :) Bread works out slight differently

This is how my S.O. make sourdough. It ALWAYS works🤷‍♂️

and this is why i don't bake. I'm more of a "throw shit together and hope for the best" kinda cook.

Cooking: Heaven help you if you have a different version of known dish with a name. The gatekeepers will descend upon you.

At least bread you can eyeball once you get enough practice at a specific recipe, a lot of it is about the moisture content which changes in the air from day to day so it’s never precise anyway

The process is chosen by the ingredients. Baking has very little variation in ingredients and even then the wrong flour can mess up a recipe. With cooking, there are natural variations in all natural meats and vegetables, so you might need to balance the flavours somehow. That requires a flexibility in the process. "Here's what you want to achieve, you figure out how to get there".

Don't bother me in the kitchen while I'm CREATING!!!

Baking - scientific? With so scientific measurements like "cups" or "spoons"?

The dash at the end implying that there is also a secret fourth thing is just 🧑‍🍳🤌

From the Questionable Content merch store:

In-comic origins

So true

Baking is just DIY organic chemistry.