Baking Science

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.

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Hey, don't worry if your cakes and cookies don't always turn out perfect – we've all been there! In "The Scientifically Guaranteed Guide to Better Baked Goods," Dikla Levy Frances, the creative mind behind One Sarcastic Baker, is here to lend a helping hand. This book will show you the science behind baking so you can understand where you might be going wrong and how to make it right. You'll learn about the chemistry of ingredients like flour, butter, and sugar, and how they work together to create those tempting treats. Plus, you'll discover different mixing methods and how they affect your bakes, as well as the impact of heat on your goodies. And the best part? There are delicious recipes for you to practice and hone your newfound knowledge. Whether you're a newbie or a seasoned baker, this book is your secret ingredient to baking success and creating delectable delights every time.