I am sick of being a slave to baking recipes. I just want to understand the basic foundations of what goes into what to lay the foundations down in defining such-and-such baked good, but then be able to improvise (add-in additions or replace) from there in making whatever desired end product I want out of it in the end. This affords me a much more greater autonomy to expand upon when it comes to cooking and really understanding the process.
Micheal Ruhlman's book "Ratio" is a very good introduction to this. I was wondering if anyone else had any other advice, tips or books in how to do this also.