When I'm working on a new recipe, I start on paper. I'll have an idea and I'll write out a test recipe -- essentially just the measurements and a very shorthand list of instructions. Then, when I'm in the kitchen, I'll often make changes as I go along. I'll taste a batter and think it needs something else. I'll look at the texture and decide to add another egg or more flour. I'll also take notes on the texture of the batter as it's being mixed, anything unusual about it, the quantity etc. I've never thrown out a batter before putting it in the oven, but I've tossed plenty of things once they've come out.
It would be interesting to hear your comments on how you personally developed over time from a baker who was able to execute recipes to one who creates them.
I guess this might include your thoughts on the relative contributions that technical training, experimentation, reading, or other means provided in your development.
Did your development proceed in a methodical manner or did it develop in a less structured fashion that you did not necessarily plan or expect?
Thank you in advance for your thoughts. It is a fascinating topic for an amateur but enthusiastic baker who primarily "clings" to the recipe for dear life when dealing with the actual cake or pastry dough besides trying simple substitutions or additions.