No Two Exactly The Same

I bake bread all the time. At least twice a week, sometimes more. I use the same recipe, the same oven, the same tools, the same ingredients. Every time. Somehow, though. I never get the same results. Sometimes I get a huge hole right in the middle of the loaf. Sometimes I get an overflowing loaf that grows over the side of the pan and wraps itself around the oven rack as it is baking. And, occasionally, I get the wonder loaf. The perfect loaf. The loaf that gets eaten as if it was coated in chocolate.
Now, the reason for this is no mystery. I know exactly why this happens. It is all in my approach to following recipes. I read a recipe that looks like this:

4 c. flour
4 c. water
1 tbsp yeast

And I do this:
4 (or 5) scoops flour
fill up this jar with water
shovel out yeast with that spoon over there

See the difference? Yeah, I know. I followed it to the letter the first few times I baked bread. It worked so well, I kept doing it. Over time, I stopped messing with the pesky cook book and just started winging it. The bread is usually edible, so this is working okay for me. I get a little exasperated when I have a streak of holey loaves, and I act surprised when I get an awesome loaf.

What does this have to do with knitting, you ask. Everything. Chai is coming along beautifully. I bound off the bottom edge and picked up the stitches for the sleeves. That is when it hit me. I am not following the “recipe”. It says “k St. st for 4 inches and then….” But I am going to do 6″ at least. This would be fine if I only had to make one sleeve, but last time I checked, I have two arms. (This is why I am not a sock knitter, by the way.) Taking notes is an option (ahem, necessity), but I have a better idea.

Time to cast on Year of the Sweater Project no. 3. Absolutely.

Advertisements