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Analyzing a Baking Recipe
An explanation of Analyzing a Baking Recipe
I envisioned having a few criteria one could follow and from there spontaneously throw in random ingredients like a flux capacitor to get a satisfactory batter or dough for a baked good. After pouring through countless recipes I finally created a procedure to accurately characterize baked goods, in it, we must employ three calculated values. Michael Ohene is an electrical engineer by profession with an interest in the modeling and classification of artistic disciplines including: baking, knot tying, and floral design.
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