The combination of pre-made batter concentrate with the desire for quick, homemade bread results in a simplified baking procedure. This method leverages the existing dry ingredients and leavening agents found in the commercially available product to create an approximation of a traditional baked good. For example, substituting a prepared product for flour, baking powder, and salt, then adding fat and liquid, yields a rustic baked item.
This technique offers several advantages, including reduced preparation time and ingredient lists. It also provides a more accessible entry point for novice bakers, minimizing the potential for error associated with measuring individual components. Historically, such adaptations have emerged from a need for convenience and resourcefulness, particularly in environments where time or access to ingredients is limited.
