Cooking is as much science as it is artistry.
Although creativity, skill and flair are all required when crafting a tasty morsel, science too must be respected.
In no area is the rigid technicalities of cuisine more important than in baking. It’s imperative to ensure measurements are correct, rules abided by.
And have you ever wondered how a blob of dough actually becomes a moist, soft, delicious bite to eat? How do we put a wet mess in the oven and then open the door an hour later to be met with crunchy cookies, or fluffy cakes?
Well, the Science of Baking has the answers…
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