Why is it not useful to talk about equilibrium in the context of baking?
2 answers
Because baking is not an equilibrium process. Generally, in baking, one mixes the ingredients, puts the mixture in an oven and bakes until it is finished. The reaction has gone to completion and we consume the product. A reaction at equilibrium is one in which the forward reaction equals the reverse reaction and in the case of baking the finished product is not changing back into the ingredients; i.e., there is essentially no reverse reaction taking place.
The reactions that happen in baking are not reversible reactions.