Really nice post on learning to cook without a recipe, by feel. This is mostly my approach to pizza. I do weigh dough ingredients but I do the kneading by feel, and toppings can be completely spur of the moment.
The anxiety of the perfect loaf: the illusion of culinary precision | josh iza.ac
Update: This blogpost has been getting a (minor) amount of attention over on Hackernews and Metafilter. I took a moment in a new blogpost to go through some of the comments. One of my favorite recipes for challah does not tell you how much flour to use. To a modern amateur...
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