The Science of Baking: Why Ingredients Matter

Baking is as much a science as it is an art. This book dives into the chemistry behind baking, explaining how ingredients like flour, sugar, and leavening agents work together to create delicious treats.

With tips for troubleshooting common baking issues and mastering techniques like kneading and folding, this book empowers bakers of all levels to improve their skills and understand the science behind their favorite recipes.