The Chemistry of Baking

Those that follow my ramblings already know about my passion for baking.

I love everything about bread: the flavour of a sourdough, the smell of a fresh baked cinnamon loaf, the sound of a cracking baguette crust…

What I also love about baking is the science behind it. Baking is based on carefully balanced formulas: the right amount of flour and yeast for an even rise, the exact proportion of water and flour for the perfect moisture, the correct order of ingredients for a smooth batter.

A slice of multigrain​ sourdough
Multigrain sourdough from Cliffside Heart Bakery for breakfast.

Continue reading “The Chemistry of Baking”