Dikla Levy Frances - Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More

I first discovered the wonderful world of baking science shortly after I started baking. I wanted to create my very own recipes, but I had no idea which ingredients to use, how much and why.

It was then that I purchased my very first copy of How Baking Works: Exploring the Fundamentals of Baking Science by Paula Figoni, a wonderful book that not only answered many of my questions but intrigued me enough to ask even more and continue my exploration, which is still ongoing more than a decade later. Im so excited to share everything Ive learned with all of you!

Before we get started, I would like to take a moment and explain what baking science is and what you can expect from this book.

The phrase baking science isnt meant to be sophisticated and intimidating, but its an indication as to the accuracy of the world that is baking.

As bakers, we all come across a situation when someone we just met says, You bake? Oh my god! For the life of me, I cannot bake; its too complicated and precise. I can only cook. And while theyre correct to say that baking is a complex and precise process, its not that different from cooking. After all, when we add salt while cooking, we control the amountor else the food would be too salty.

We dont tend to think about adding salt to our food as a scientific process, but the fact is that the reason salt should be monitored when added to food is science-based, and its rooted in the size and structure of the salt molecules. Salts molecules are much, much smaller than most food molecules, so even when we add teaspoon of salt into, for example, 4 cups (2.2 lb) of vegetables, were adding the same amount (or close to it) of salt molecules in comparison to the number of molecules of our food. Now, how simple is that?

And much like this explanation of salt, baking science takes a closer look into the molecular structure of common ingredients and explores how they behave in different environments and/or with each other. Carbohydrates like flour and sugar, fats like butter and oil and proteins like eggs all have different molecular structures, shapes and properties, which react differently with each other at different temperatures and when combined in different ways.

Understanding the science behind baking is the key to becoming a better baker. In this book, well dive deep and learn the structure and behavior of the molecules in our baking ingredients, as well as techniques to control their reactions.

Knowledge of baking science empowers us to use a simple ingredient in many different ways.

In this book, youll learn more about common baking ingredients and how they interact with each other and in different environments. Well take a closer look at temperature and how its the gas pedal for creating baked goods, as well as how to create the ideal formulas for baked goods from cakes to cookies to piecrust and more. Finally, well discover how to apply all that youve learned in this book to create the best baked goods youve always wanted to make and now know how to!

You can use this book as you see fit; read it cover to cover or check the index to find some information about a specific ingredient, method or technique. You can even just explore the book, follow along and bake the recipes just for fun, no science included.