Please Explain: The Science of Baking
Friday, March 08, 2013
Baking can seem like magic, but it's not—it's chemistry! And understanding even a little about what is going on when you combine ingredients and add heat can make you a much more successful and satisfied baker.Shirley Corriher, author of BakeWise: The Hows and Whys of Successful Baking, and Chef Scott McMillan, a pastry art Instructor at the Institute of Culinary Education in New York City, explain the particulars of baking—from different flours to measuring by weight to the differences between baking powder and baking soda.
Let us know if you have a question about baking. Leave a comment!