Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More (Paperback)
The Scientifically Guaranteed Guide to Better Baked Goods
For every flawless cake you bake, are there three that come out of the oven dry, deflated or dense? Do your cookies crumble and cheesecakes crack? You’re not alone! A lot of bakers struggle with selecting the right ingredients or choosing the right method and temperature to yield flawless end results. With this book, One Sarcastic Baker creator Dikla Levy Frances is here to help you recognize your baking mistakes and learn how to get the best results—the scientific way. She teaches you the chemistry behind successfully baking everything from cakes to cookies to breads with approachable explanations and simple formulas so easy that anyone can create these sweet experiments.
Learn the molecular breakdown of basic ingredients like flour, butter and sugar, and how they react with each other to make the baked goods you love, like Triple Coconut Cake and Monday Night Football Cookies. Explore how mixing methods like beating vs. whisking vs. stirring affect your final product, and which method is best for the particular treat you’re trying to make, like Almond- Chocolate Pound Cake or Reese’s® Peanut Butter Quick Bread. Discover how different temperatures transform ingredients into the baked goods of your dreams, and how to use more or less heat to create everything from creamy, never-cracked Funfetti® Cheesecake to the perfect pie crust. Each section is also accompanied by scrumptious recipes to help you practice your newfound knowledge.
Improve your technique tenfold with simple, science-based tips that’ll have your baked goodies looking like masterpieces every time. Whether you’re a kitchen amateur or baking pro, you’re guaranteed to perfect your craft with Dikla’s approachable methodology and mouth-watering recipes.
“This book is a secret weapon for every baker, novice and pro alike.” —Sheri Wilson, author of Caketopia
“Dee is a master in the kitchen! The way she blends science and art into the most amazing desserts is pure genius.” —Michelle Lettrich, founder of Brown Eyed Baker
“A little bit of science and a whole lot of yum . . . you’ll unlock the secrets behind your favorite bakes while devouring Dee’s delicious recipes.” —Tessa Huff, author of Layered and Icing on the Cake
“This book is chock-full of tried-and-true recipes you’ll whip up with ease, plus educational nuggets on the science of baking.” —Sarah Crawford, founder of the Broma Bakery blog and Foodtography School
“Dee’s book hits the sweet spot where science leads to art, taking the guesswork out of how to bake your favorite desserts.” —Heather Mubarak, founder of Browned Butter Blondie