The true basics don't change, flour is flour, eggs are still eggs, and milk is still milk- though with varying amounts of milk fat. Now if you use something like evaporated milk the can size like many others have shrunk over the years, 1 recipe I make now needs a second can opened to reach the needed amount, but all in all the basics of baking are as they have been.
As to recipe prison - how so? If you like something you make it if it no longer meets your needs why would you make it? Just curious...
As to recipe prison - how so? If you like something you make it if it no longer meets your needs why would you make it? Just curious...